Latinx Heritage Recipes and Cooking Class!

One of our favorite ways to celebrate Latinx Heritage Month is in the kitchen! Last year Maria lead a cooking class for our community and taught us how to make Empanadas from Spain and Portugal. You can watch the video above.

We are also including several traditional recipes below and invite you all to try them out, or make your own favorite dish. Be sure to take photos and send them to our Marketing Coordinator, Joshua Murray (murray@nonotuck.com) to be featured on Nonotuck social media.

Happy cooking!
Nonotuck DEI&B Committee

Jump to:

• Shrimp Paella
• Puerto Rican Rice
• Coquito

Shrimp Paella

INGREDIENTS:

Shrimp Stock:

• Shells from 1lb (456g) shrimp
• 1 medium onion, rough chop
• 5 bay leaves
• 4.5 cups (1L) water

Paella:

• 5 oz (140g) Spanish chorizo, cubed
• 2 tablespoons (23g) olive oil
• 1 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 5 cloves garlic, finely chopped
• 1 cup (245g) canned diced tomatoes
• 1 bay leaf
• 2.5 teaspoons (7g) Spanish smoked paprika
• 1 cup (240ml) dry white wine
• 1/2 pound (227g) boneless skinless chicken thighs, ½” cubes
• 3 cups (570g) bomba rice
• 1.5 teaspoons (<1g) saffron threads
• 3 cups (710ml) shrimp stock
• 2.5 cups (591ml) chicken stock
• 1 lb (454g) shrimp with shells
• 2 large lobster tails, deveined and split in half
• 1 lb (454g) littleneck clams
• 2 lemons, cut into wedges for serving
• Fresh parsley for serving

INSTRUCTIONS:

Shrimp Stock:

1. Place shrimp shells in a medium-size pot along with onion, bay leaves, and water; place on the stove, bring it to a boil over medium-high heat, and then reduce the temperature to medium-low and simmer for 15-20 minutes or until flavored to your liking.
   
2. Strain it through a fine-mesh sieve and reserve.

Paella:

1. Grease a medium-size pot with spray oil, add chicken thighs, sear them for about three minutes, occasionally tossing until you get some nice color (no need to cook them all the way through).
   
2. Remove the chicken; add chicken and shrimp stock, heat to medium-high until it comes to a boil, turn it down to low and add saffron (lightly crushed).
   
3. In a 15” paella pan (or saute pan), heat up olive oil over medium heat; once it begins to shimmer, add chorizo, cook it until the chorizo starts to get a little crispy and its fat render; next, add your sofrito, consisting on a mixture of onion, bell pepper, and garlic, all tossed together.
   
4. Season generously with salt and pepper, saute for three to four minutes or until softened, then add diced tomatoes, bay leaf, and smoked paprika. Season a taste with salt and cook that down, often stirring until almost all the liquid is gone, about three minutes.
   
5. Then add white wine let it simmer down until the majority reduces, about five to eight minutes. Add your chicken back, stir until the chicken is hot, add “bomba” rice, mix, allow the rice to toast for about one minute, and slowly pour in your hot saffron broth. Gently shake the pan to even up the rice, let it come to a simmer over medium-low, and cook uncovered for 15 minutes. (if a lot of the liquid evaporates, add another cup or so of water and simmer for 15 – 18 minutes).
   
6. Add your lobster tails, arranging them in a pattern like this and nestling them into your rice, flesh side down; then nestle your shrimps all around the rice, finally nestle your cleaned littleneck clams. Cook it for another 5-8 minutes.
   
7. Once it looks like there is anymore liquid bubbling and starts to smell a little toasted on the bottom of the pan, cut the heat and cover with foil for 10-12 minutes. (if the lobster has not finished cooking, place the pan covered in the oven at 350F for 5-8 minutes.)
   
8. Remove the foil, drizzle some olive oil, scatter around some lemon cheeks, and finish it with fresh, flat parsley leaves.

Puerto Rican Rice

Warm pot (use a low flame)

• Oil to cover the bottom of the pot (about 6 tbsp)
• 1/2 – 3/4 can of gandules (drain liquid first)
• 12 – 14 olives (Alcaparrado Manzanilla Olives)
• 2 tbsp Sofrito
• 1 packet of Sazón ( con Culantro y Achiote)
• 1 1/2 tbsp salt
• 8 ounce can of tomato sauce
• 4 cups of water

1. Add enough oil to cover the bottom of the pot (about 6 tbsp)
2. Turn up flame to high
3. Add 4 cups of white rice
4. Once it starts to boil, stir every couple of minutes so rice doesn’t stick to the bottom of the pot.
5. After the rice has soaked up all the ingredients, lower flame, cover the pot and let it cook for 55 minutes. feeds approx. 6 people
6. *Optional: Add Salchichón (farmer sausage) cut in small pieces after adding oil to pot.

Coquito

Coquito means “little coconut” in Spanish. It’s a Puerto Rican cocktail that is made of coconut milk and rum, plus a few warming spices like cinnamon and nutmeg. It is thick and creamy with tons of coconut flavor. A Coquito is served chilled and is popular during the holidays. People start making it for Thanksgiving, then serve it throughout the holiday season until Three Kings Day in January.

Ingredients

• 1 ½ cups rum
• 2 cinnamon sticks
• 4 oz raisins, optional
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut, Coco Lopez or Goya brand
• 1 (13.5 oz) can coconut milk
• 4 oz evaporated milk
• ½ teaspoon freshly ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 4 tablespoons shredded coconut, optional

Instructions

1. OPTIONAL: In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid total) add rum, cinnamon sticks, and optional raisins (if using). Let sit for at least 1 hour, or up to a week. (This will add an extra depth of flavor to your coquito.)
2. In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
3. Chill for at least 4 hours before serving to allow flavors to meld and coquito to thicken. (The coconut cream will thicken as it chills.)
4. Store in airtight container in refrigerator for up 6 weeks. Shake vigorously each time before serving!