Paella Cuban Style

• 1 cup vegetable oil
• 2 large onions, peeled and chopped
• 4 garlic cloves, minced
• 2 green bell peppers, seeded and chopped
• One 2-pound chicken, cut into 8 pieces
• 1 pound steamed oysters or clams
• 1 pound meat from steamed or boiled crabs cut into bite-sized pieces
• 1 pound meat from steamed or boiled lobsters cut into bite-sized pieces (reserve shells for garnish)
• 1/2 pound ham, cut into julienne strips
• 1/2 pound pork, cut into bite- sized pieces
• 1/2 pound grouper or snapper, cut into bite- sized pieces
• 1 cup tomato sauce
• 1 cup roasted sweet red peppers, cut into julienne strips, plus more for garnish
• 1 teaspoon paprika
• 2 bay leaves
• 1 teaspoon white vinegar
• 4 cups dry white wine
• 4 cups chicken consomme
• Salt and pepper to taste
• 2 pounds short-grain Valencia rice
• Peas for garnish

1. Heat the vegetable oil in a very large, heavy pot.
2. Add the onions, garlic, and green peppers, and saute for 5 to 7 minutes over medium heat.
3. Add the chicken pieces, oysters or clams, crabmeat, lobster meat, ham, pork, and fish.
4. Continue cooking over low heat, stirring until most of the meat is light golden.
5. Now add the tomato sauce, roasted peppers, paprika, bay leaves, vinegar, and wine.
6. Add the consomme, salt, pepper, and finally the rice, stirring lightly.
7. Bring the mixture to a boil, lower the heat, cover, and simmer for about 35 minutes, until the rice is tender and has absorbed most of the liquid.
8. Garnish, garnish, garnish!
9. Use the leftover shells from your seafood, and incorporate peas and roasted red pepper strips in a geometric design.

vegetable oil, onions, garlic, green bell peppers, chicken, oysters, lobsters, ham, pork, grouper, tomato sauce, sweet red peppers, paprika, bay leaves, white vinegar, white wine, chicken consomme, salt, shortgrain

Taken from www.cookstr.com/recipes/paella-cuban-style (may not work)