Birgit Kahle: A layered delicacy for special occasions that combines everything Cuban cuisine loves. However, the choice of ingredients varies quite a bit from family to family and follows home recipes handed down over generations. Arroz Imperial is a bit reminiscent of a Spanish paella and takes a relatively long time to prepare.
Dice the chicken, season with salt and sprinkle with oregano. Cut the quail breasts into strips and season lightly with salt. Dice the fillet, rub with garlic and salt. Sauté everything in turn in the same oil, remove, set aside.
Cut the crawfish meat and sprinkle with lime juice. Heat water with clear soup and steep the crawfish meat in it for two minutes. Remove, collect the broth and set both aside.
Cut the onions into thin rings. Preheat the oven to 200 °C.
Grease a high, preferably coated saucepan or possibly a large loaf pan with butter. Alternate layers of long grain rice and meat, long grain rice and fish, and onion rings. Spread 1 tablespoon mayo on each rice layer. As the top layer, spread long grain rice evenly on top of lasagna. Drizzle a few tablespoons of langoustine broth over the top and cover with cheese.
Core the bell bell pepper, remove the white pulp, and cut the bell pepper into very thin strips. Serve the Arroz Imperial with bell pepper strips and Or
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