Main dish: Aunt Alina's Paella

Once you do the shopping, this recipe goes together very quickly and easily. It's great for entertaining if you have a large enough pot.
  • 3/4 cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, cored, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 pound chicken tenders, cut in half crosswise
  • 1/4 pound pork loin top loin chop boneless, cut into 1-inch pieces
  • 1/4 pound boneless ham, cut into 3/4-inch pieces
  • 1/2 pound Spanish chorizo links, cut into 1/2-inch slices
  • 1/2 pound medium shrimp, peeled and deveined
  • 3 lobster tails, cut in half lengthwise and crosswise
  • 1/2 pound clams
  • 1/2 pound mussels, scrubbed clean
  • 1/2 cup tomato sauce
  • 1 (4-ounce) can chopped pimentos, divided
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon leaf oregano
  • 2 cups dry white wine
  • 1/2 teaspoon apple cider vinegar
  • 1 pound long-grain rice
  • 1/2 teaspoon yellow food coloring
  • 1 (14-ounce) can chicken broth
  • 1/4 cup canned green peas
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup pitted green olives
Preheat oven to 350 degrees. In a large nonnreactive ovenproof pot or Dutch oven, heat the oil over medium-high heat. Add the onions, peppers, garlic and bay leaf; cook 5 minutes until soft. Add chicken, pork, ham and chorizo; cook over medium heat 10 to 15 minutes, stirring occasionally, until browned.

Add shrimp, lobster, clams, mussels, tomato sauce, half the pimentos, salt, pepper, cumin, oregano, wine and vinegar. Bring to a boil, reduce heat and simmer 10 to 12 minutes until shrimp turns pink and mussels and clams begin to open.

Add rice, food coloring and chicken broth. Bring to a boil, reduce heat, cover and place in oven 25 to 30 minutes until rice is tender. Garnish with peas, parsley, olives and remaining pimentos. Makes 10 to 12 servings.

Per serving: 514 calories, 42 percent calories from fat, 24 grams total fat, 108 milligrams cholesterol, 5 grams saturated fat, 33 grams protein, 39 grams carbohydrates, 1 gram total fiber, 771 milligrams sodium, 2 grams total sugars.

Adapted from the Habana Cafe Cookbook (University Press of Florida) by Josefa Gonzalez-Hastings.