Cuba - Cuban - Caribbean Recipes

Shrimp Paella

Ingredients:

1 bay leaf
3 cups of hot water
2 cups of frozen peas
3/4 cup of onion (diced)
1 packet Saz?n con Azafran
1 tablespoon of olive oil
3/4 cup of red pepper (diced)
1 package (12 ounces) Valencia Rice
1 packet powdered chicken bouillon
1 tablespoon of garlic (minced)
-or 2 garlic cloves (minced)
1 pound of medium shrimp,
-peeled and de veined
2 tablespoons of fresh
-parsley (chopped)

Directions:

Preheat oven to 400 F. with oven rack
in lower third of oven In a paella pan
or large skillet, heat oil on medium.

Stir in the onion and red pepper, and
cook for about 5 minutes until onion
is soft.

Next stir in the garlic and rice, cook
for 2 minutes. Stir in water, bouillon
and Saz?n and bring to a boil. Add the
remaining ingredients, mix well then
Return to a boil.

Finally, place in oven, uncovered, for
25 minutes, until all of the liquid is
absorbed, and rice is tender. Discard
bay leaf and serve.

Cooking time: 40 minutes
Serves: 6

Breaded Steak (Bistec Empanizado)

Ingredients:

4 eggs
-olive oil
-salt to taste
1 onion (chopped)
1/4 cup lime or sour orange
1 tablespoon Adobo seasoning
3 fresh garlic cloves (minced)
1 cup finely ground cracker meal,
4 steaks 1/4 inch thick
-or cube steak

Directions:

Use the chopped onion, garlic, juice,
and salt and sprinkle the steaks. Rub
the meat with the garlic and marinate
over night.

In a large bowl add the eggs and beat
and dip each of the steaks in the egg
mixture first, then the cracker meal,
completely coating each steak.

Now on medium low in a skillet fry the
steak until it is well done and golden

Cooking time: 25 minutes
Serves: 4

Coconut Balls (Coquitos)

Ingredients:

1/2 cup of white sugar
1/2 cup of white sugar
2 teaspoons of brown sugar
1 teaspoon of vanilla extract
1 18 ounce can grated coconut
-in heavy syrup

Directions:

Pour off excess liguid from the coconut
then combine the coconut, vanilla along
with brown sugar, in a medium saucepan.

Over medium heat cook for a few minutes
allow it to cool. On a buttered cookie
sheet make small balls then set aside.

Mix together the coconut syrup with the
white sugar in a small bowl over medium
heat.

Stir frequently untli its a dark brown
color. Pour mixture over top of coconut
balls then allow for it to cool off.

Cooking time: 20 min
Serves: 4

Beef Turnovers (Empanadas)

Ingredients:

1 packet of Saz?n with
-coriander and annatto
1/4 cup of tomato sauce
1 teaspoon minced garlic
-or 2 cloves garlic, minced
1/2 onion, diced
1/8 teaspoon of black pepper
1/2 teaspoon of oregano
6 diced large Stuffed Olives
1 package Discos
-(frozen turnover dough)
-Yellow or White
1/2 pound of ground beef
1 tablespoon of olive Oil
2 tablespoon of Sofrito
-Oil

Directions:

First, pour oil in a heated skillet on
medium. Cook beef, stir until it turns
brown.

Add the remaining ingredients and stir
except the discos and oil.

Let it simmer on low heat for about 15
minutes or until the mixture thickens. Finally, roll the discos out to about
1/2-inch larger in diameter.

Add 1 tablespoon of the meat mixture in
the center, fold over moisten the edges
with a little water, use a fork to seal
close.

In a deep sauce pan or a deep fryer on
medium heat pour 2-1/2 inches of oil.

Cook empanadas in batches, turning them
to brown on both sides. Use paper towels
to drain off any excess oil.

Cooking time: 40 min
Serves: 6

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