Cuban Paella Recipe (Paella a la Cubana): Spanish Rice and Seafood Dish with a Cuban Twist
Mario CruzPaella is the classic Spanish rice and seafood dish, and this is our Cuban take on it, sometimes called paella a la cubana. It keeps the saffron rice and seafood you expect from a Spanish paella, then builds the flavor on a Cuban sofrito base and finishes with Barbaro Mojo hot sauce. If you have been hunting for a cuban paella recipe loaded with mahi-mahi, snapper, shrimp, and more, this cuban seafood paella is built to feed a crowd.
Ingredients:
- 5 cups Bomba or Calasparra rice
- 2 large onion, finely chopped
- 2 red bell pepper, diced
- 2 green bell pepper, diced
- 2 orange bell pepper, diced
- 6 cloves of garlic, minced
- 1 can of tomato paste
- 14 oz mahi-mahi, cubed
- 14 oz snapper, cubed
- 25 large shrimp, peeled and deveined
- 10 oz squid, sliced into rings
- 10 sea scallops
- 16 lobster tails, halved lengthwise
- Mix Paella seasoning to taste
- 1 tsp sweet paprika
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 2 bay leaves
- A pinch of saffron threads
- Olive oil
- Salt to taste
- Lemon wedges for serving
- Barbaro Mojo Hot Sauce (for serving)
Instructions:
- Heat olive oil in a large paella pan over medium heat. Add the chopped onions and bell peppers. Sauté until softened, about 5 minutes.
- Add minced garlic and tomato paste. Cook for another 2-3 minutes until fragrant. This mixture is called "sofrito" and forms the flavor base of our paella.
- Add the Mahi-mahi and snapper cubes. Cook for 2-3 minutes, then add the shrimp and cook for another minute.
- Incorporate the squid rings and sea scallops. Stir gently to combine.
- Mix Paella seasoning (salt, sweet paprika, parsley, black pepper). Sprinkle this mixture evenly over the seafood in the pan. Crumble in the bay leaves. Stir gently to distribute the spices evenly.
- Add the saffron threads directly into the hot stock in the paella pan. Gently stir to ensure the saffron is evenly distributed throughout the liquid. Allow the saffron to infuse its flavor and distinctive golden color into the stock for a minute or two.
- Once boiling, sprinkle the rice evenly across the pan. Gently shake the pan to distribute the rice, but do not stir.
- Reduce heat to low and simmer for about 18-20 minutes, or until the rice is almost tender.
- Place the halved lobster tails on top of the rice. Continue cooking for another 5-7 minutes until the lobster is cooked through and the rice has formed a crispy bottom layer (called "socarrat").
- Remove from heat and let stand for 5-10 minutes before serving.
Serve your paella straight from the pan, garnished with lemon wedges. For an extra kick, offer some Barbaro Mojo Hot Sauce. This Cuban-style hot sauce adds a spicy, garlicky flavor that complements the rich seafood perfectly.
¡Buen provecho! This seafood paella is a true taste of Spain with a Caribbean twist. The combination of flavors and textures will transport you straight to the sunny shores of Valencia, with a detour through Havana. Remember, the key to a great paella is not stirring once you've added the rice – this allows the delicious socarrat to form at the bottom.
How Cuban paella differs from Spanish paella
Is paella Cuban or Spanish? Paella was born in Valencia, Spain, so the dish itself is Spanish. What makes a Cuban paella, or paella a la cubana, different is the flavor base. A traditional Spanish paella leans on saffron, smoked paprika, and a light tomato sofrito. The Cuban version starts from a fuller sofrito of onion, peppers, and garlic, brightens it with citrus, and finishes with a Cuban hot sauce for heat. The rice and seafood are the same idea, and the seasoning is where the Cuban twist comes in.
Frequently Asked Questions
Is paella Cuban or Spanish?
Paella originated in Valencia, Spain, so the dish is Spanish. A Cuban paella (paella a la cubana) is a Cuban take on that Spanish rice and seafood dish, built on a Cuban sofrito and finished with hot sauce.
What is the difference between Cuban paella and Spanish paella?
Both are saffron rice with seafood. Spanish paella leans on saffron, smoked paprika, and a light tomato sofrito. Cuban paella uses a fuller sofrito of onion, pepper, and garlic, adds citrus, and finishes with a Cuban hot sauce for brightness and heat.
What seafood goes in Cuban paella?
This cuban seafood paella uses mahi-mahi, snapper, shrimp, squid, scallops, and lobster tails. You can adjust the mix to whatever is fresh, keeping a balance of firm fish and shellfish.
What is the best hot sauce for paella?
A mojo-based Cuban hot sauce works best because its citrus-garlic flavor matches the dish. Serve Barbaro Mojo El Havanero or Jalabao on the side so guests can add heat to taste.
Can you make a Cuban paella recipe?
Yes. A Cuban paella recipe keeps the saffron rice and seafood of the Spanish original but leans on Cuban building blocks like sofrito, garlic, and sour orange for a brighter, more savory result.