Friday, March 18, 2016


Hey guys welcome back! Today we are going to talk about a dish which is very popular in almost every party in my house, because it is a large portioned delicacy. Paella! Paella originates in in Valencia in Eastern Spain which is one of the largest natural ports in the Mediterranean which is the highest rice producer in Spain for over 1200 years. Paella consists of many recipes and seasonings all due to personal taste. For example, some enjoy eating the paella with seafood and others enjoy it with many types of meats. Sadly, I don’t believe my abuela (grandmother) can make this but I will still title this blog #AbuelasPaella.
How to make Paella:
·      Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

·      Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

·      In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

·      Cook's note: The ideal paella has a toasted rice bottom called socarrat.

·      Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

·      Spice Mix for chicken:
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Recipe form:

Friday, March 11, 2016


Hello everyone and welcome to my blog! Today I am going to discuss one of my favorite recipes especially because it is the easiest thing of life to make. Arroz con Huevo! Arroz con Huevo is rice with sunny side up eggs. This delectable recipe is very popular in my origin island CUBA. People with lower wages in Cuba tend to eat this food because it is the easiest thing to find as well as the cheapest. In Cuba due to the communists having control of everything egg takes the place of meat. It is Sad but true. We learn how to eat Arroz con Huevo since we are born because there is what there is. And of course like everything the best way to accompany it to with platanito maduros friend plantains.
How to make Arroz Con Huevo:
Rice: white rice

1 cup of white rice

2 cups of water

1 pinch of salt

4 garlic cloves

Stare all, ingredient, cook for 20 minutes or till ready.

Eggs: In a pan put 1/4 cup of olive oil.

Open 2 (or as desired) eggs per person.

Put in pan when is hot. WARNING: The eggs grease may splatter and BURNS!

When completed put the 2 eggs together on top of rice add salt to taste.
And don’t forget your platanitos!

Thursday, March 3, 2016


Hey everyone! Hope you all have enjoyed my recipes; I know these cuisines are all very yummy however today I will be presenting my personal FAVORITE!!!!! CHICHAROS! Chicharos are a classic in my house. It consists of a thick like substance that looks up ending up like a soup. This soup like my abuela likes to say “levanta a un muerto” lifts a dead man. It consists of a yummy verity of condiments, and my abuela like to add yucca, potato’s, pumpkin, green plantain in it to mix the flavors.
This meal needs:
6 cups of water1 pound dried green split peas1 lb ham or Spanish chorizo1 large potato5 cloves garlic1/2 teaspoon oregano1/4 teaspoon cuminOlive Oil


Rinse the split peas well, then drain and set aside. Dice the ham or chorizo into half-inch cubes. Wash, peel and dice the potato into one-inch cubes.

Add a splash of olive oil to a large pot over medium-high heat. As the oil heats, smash the garlic cloves or crush them using a garlic press. Add the garlic to oil, and stir gently for one minute.

Immediately add meat (chorizo,pig feet,ham etc.) diced potato, split peas, oregano and cumin. Add seven cups of water, and bring to a boil over high heat, stirring occasionally. Once the soup comes to a boil, reduce cooking heat to low. Simmer uncovered and stir occasionally for about an hour, or until the peas and potatoes are the desired tenderness. Salt and pepper to taste.

You can reduce the cooking time by soaking the split peas overnight, and draining them just before use. Soaking the peas in advance will yield creamier soup. This recipe yields 4-6 servings.