ChefsBuzz - Healthy Recipes & World Cuisines

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don’t worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Ingredients

1/4 cup paprika
1/4 cup lime juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons rum (optional)
2 teaspoons minced garlic plus 2 tablespoons chopped garlic, divided
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless pork chops (3/4-1 inch thick), trimmed, cut into cubes
2 cups chopped onion
2 cups arborio rice or short-grain brown rice
2 14-ounce cans reduced-sodium chicken broth
1 cup canned diced tomatoes
2 tablespoons capers, rinsed
1/4 teaspoon saffron threads (see Note) [missing note]
16 large raw shrimp (21-25 per pound), peeled and deveined (optional)
2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
1/2 cup roasted red peppers, cut into strips

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This traditional Cuban stew may be called “old clothes,” but it’s a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.

Ingredients

2 tablespoons olive oil
Salt
2 broken bay leaves
Crushed red pepper flakes, to taste
1 jalapeno, halved
2 large onions, quartered, plus 1 large onion, sliced, divided
2 carrots, coarsely chopped
4 sprigs fresh parsley
4 garlic cloves, mashed
2 1/2 to 3 pounds beef brisket, in 1 piece
Freshly ground black pepper
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 cup olive oil
1 bay leaf
8 ounces tomato sauce
1 1/2 cups reserved beef broth
1/2 cup dry white wine
1 tablespoon white wine vinegar
1 roasted green bell pepper, peeled and seeded, cut into thin strips
1 (4-ounce) jar pimientos, drained and sliced, for garnish, optional
Freshly squeezed lime juice, for garnish, optional
Freshly chopped cilantro leaves, for garnish, optional

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