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Cuban Paella

    2 lobster tails cut into rounds
    2 crabs
    1 chicken of approximately 1 kg
    1/2 pound raw ham
    1/2 pound pork
    1/2 pound fish (clean)
    1 pound of mussels or oysters
    200 ml of oil
    2 onions cut
    6 crushed garlic cloves
    2 large peppers
    2 bay leaves
    1 can of tomato sauce
    1 can of peppers
    2 tablespoons of salt
    2 teaspoons of paprika
    1 teaspoon of pepper 1 teaspoon of bijol or turmeric or other food pigments
    750 ml of cooking wine
    1 tablespoon of vinegar
    750 ml chicken stock (or water)
    1 kg of rice

Here is the recipe for Paella as it appears in the book "Cocina al minuto" by Nitza Villapol, who was perhaps the greatest cook in the history of Cuba, whose approach to Cuban reality made her made very popular since the 1950s, and a culinary reference to this day.
Then make a Cuban sauce, sofrito, with oil, onion, garlic and chili pepper.
Then add the chicken pieces, clean (raw) shellfish, ham, pork and fish.
Cook it all, turning it occasionally in the pan, until lightly browned.
Then add the tomato sauce, the sliced peppers and the juice from the can, the salt, the pepper, the paprika, the bijol, the vinegar and the cooking wine.
Leave on the heat until it boils. Finally add the broth and, when the chicken is a little soft, add the rice.
Cook over low heat until the grain is tender, about 30 minutes...and voilà, you will have made your own paella.
I would just like to recommend using beer if possible when cooking rice, a few olives or capers and that is perfect for me.
Serve preferably in a clay pot garnished with peas and peppers. Of course, still reserve a nice cold beer to accompany this meal... even two beers.

Cuban Paella
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