Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken)



A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! This is a delicious traditional Cuban Paella. You will need a paellera pan or large pot. From my great-grandmother down to me, I give you my best!

This photo I took myself. YAY!


★★★★☆ 2 votes

25 Min
1 Hr



  • 4 large
    chicken breasts, boneless and skinless
  • 2 1/2 lb
    chicken thighs, skinless and boneless
  • 1 c
    spanish pork sausage (chorizo) cooked, sliced into 1/4-inch pieces
  • 1 1/2 lb
    large shrimp (peeled and deveined)
  • 2 medium
    lobster tails (meat removed and cut into small pieces)
  • 2 lb
    meduim-sized scallops
  • 1 1/2 lb
    mahi mahi filets, cut into medium sized cubes

  • 4 c
    chicken broth
  • 8 clove
    garlic, minced
  • 1 large
    onion, finely chopped
  • 1 large
    green bell pepper, chopped
  • 1 large
    red bell pepper, sliced, for garnish
  • 2 medium
    bay leafs
  • 3/4 c
    red wine
  • 3 c
    valencia rice, par-boiled
  • 5 c
  • 2 tsp
    kosher salt
  • 2
    packets goya sazon con azafron (saffron)
  • 1 1/2 c
    frozen peas
  • 1 can(s)
    asparagus, canned, for garnish
  • 12
    grape or cherry tomatoes, for garnish
  • 1/4 c
    tomato sauce, no-salt added

How to Make Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken)



    You will need a paellera or large covered pot.
  2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
  3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
  4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
  5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.

    While the rice is cooking, prepare the seafood.
  7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
  8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
  9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
  10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!

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About Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken)

Course/Dish: Chicken Fish

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