Get a true tapas experience today at Habana Blues Tapas Restaurant. Executive Chef Rafael Hernandez will prepare his special Zarzuela de Mariscos a La Cubana that you can enjoy with our special Be Our Guest gift certificates.

This week, we have 200 special $50 certificates for $25. They feature traditional flavors in a true Cuban tapas menu at the original location on East Market in New Albany and their newly opened location on North Hurstbourne Parkway in Louisville.

The $50 gift certificates go on sale TODAY morning at 9 a.m. for $25!

Habana Blues was the dream of two Cuban immigrants, Leo Lopez and Rafael Hernandez, who wanted to share the taste of their culture by creating an original but contemporary tapas menu that would allow the patrons to have a true tapas experience.

"Tapas" is the collective name of a wide variety of appetizers, or snacks, in Spanish cuisine. They can be cold or warm, depending on the dish. The serving of tapas is designed to encourage conversation so that people are not so focused upon eating an entire meal that is set before them.

The vibrant upscale casual atmosphere at Habana Blues Tapas Restaurant is perfect for an unforgettable dining experience with family and friends. There are two locations to better serve our customers, the original location at 148 East Market Street in New Albany, Indiana and the newly opened location at 2813 N. Hurstbourne Pkwy, Suite 101, in Louisville.

148 East Market Street

New Albany, IN 47150

(812) 944 - 9760

2813 N Hurstbourne Pkwy

Suite 101

Louisville, KY 40223

(502) 423 - 4434

http://www.habanabluestapasrestaurant.com

On Facebook: https://www.facebook.com/pages/Habana-Blues-Tapas-Restaurant/155471254472059?v=wall&ref=ts

ZARZUELA DE MARISCOS A LA CUBANA

1/4 cup olive oil

1/2 cup small diced spanish onion

1/2 cup small diced green bell pepper

1/2 cup small diced red bell pepper

1 t minced garlic

1/2 t smoked paprika

1/2 t dry leaf oregano

1/2 t of cumin

1 pinch of crushed red pepper

1 pinch of saffron threads

1 cup tomato puree

1/4 cup dry white wine

2-3 cups of fish or chicken stock

2 small lobster tails

1/4 lb squid

1/4 lb shrimp pealed and devained tail on

1/2 lb mahi-mahi

1/2 pound mussels

1/2 lb scallops

1/4 cup fresh chopped cilantro

salt and pepper to taste

In a large sautee pan heat the oil over medium high heat. Add the peppers and onions and cook until translucent (about 4-5 mins). Add the garlic and cook for another min. Add the paprika, oregano, cumin, crushed red pepper and saffron and cook for about 2 more mins. Add the tomato puree and let the sauce cook for another 3 mins. add the wine and deglaze the pan. Add the lobster, squid, shrimp, mahi-mahi, mussels and scallops and coat them well with the sauce. Add the fish or chicken stock, stir it all well and bring the mixture to a boil. Turn the heat down and simmer until desired consistency (not to thick). Add salt and pepper to taste. Add fresh cilantro, remove from the stove and serve with toasted french bread, and a lemon wedge.