Ingredients:
1 Tablespoon Adobo
1.5 oz cubed Buffet Ham
2 oz Chicken Thigh (boneless) – bite size cubes
1 oz Chorizo – sliced thinly
3.5 oz cooked Jasmine Rice
5 each fresh PEI Mussels
2-3 oz of your favorite fish bite sized
2 oz of whatever peas you like
5 each gulf shrimp peeled and deveined
2-3 oz Sofrito
Adobe Ingredients:
7 ounces Fine sea salt
0.25 oz Dried basil
0.25 oz Dried oregano
0.25 oz Dried thyme
1 oz Dried granulated garlic
2 oz Safron
1 oz White pepper
This recipe will yield enough to last a year so scale it back if you want to.
Sofrito Ingredients:
This recipe consists of green bell pepper, red bell pepper, sweet onion and garlic at Havana, but you should experiment with other things you like. Simply combine all and puree roughly.
Procedure:
Get a large skillet going over high heat. Add a squirt of olive oil and when it reaches it’s smoke point begin adding the chicken. Next throw in the fish and ham. Then add the peas, chorizo,and Sofrito. Give the whole mess a good stir and add the rice. Add a little plain water and some white wine till it covers everything about half way up. Next add the adobo and give the whole thing another stir.
Turn the heat down to medium. And let the whole thing cook till all the liquid is almost cooked off. When there is just a bit of moisture in the pan add the mussels and shrimp and stir.Continue to cook till the shrimp are pink and the mussels pop open. By now the liquid should be just about gone. Turn the heat off and let the whole thing rest for a few minutes. Finally, turn the heat back to high and cook off any remaining excess liquid. You should cook the whole thing until the rice actually sticks to the pan and begins to get crunchy on the edges. Remove from the heat and dump into a large serving bowl. Use a hard spatula to scrape off crusty pieces of rice and dump on top.
Recipe Type: Authentic1.5 oz cubed Buffet Ham
2 oz Chicken Thigh (boneless) – bite size cubes
1 oz Chorizo – sliced thinly
3.5 oz cooked Jasmine Rice
5 each fresh PEI Mussels
2-3 oz of your favorite fish bite sized
2 oz of whatever peas you like
5 each gulf shrimp peeled and deveined
2-3 oz Sofrito
Adobe Ingredients:
7 ounces Fine sea salt
0.25 oz Dried basil
0.25 oz Dried oregano
0.25 oz Dried thyme
1 oz Dried granulated garlic
2 oz Safron
1 oz White pepper
This recipe will yield enough to last a year so scale it back if you want to.
Sofrito Ingredients:
This recipe consists of green bell pepper, red bell pepper, sweet onion and garlic at Havana, but you should experiment with other things you like. Simply combine all and puree roughly.
Procedure:
Get a large skillet going over high heat. Add a squirt of olive oil and when it reaches it’s smoke point begin adding the chicken. Next throw in the fish and ham. Then add the peas, chorizo,and Sofrito. Give the whole mess a good stir and add the rice. Add a little plain water and some white wine till it covers everything about half way up. Next add the adobo and give the whole thing another stir.
Turn the heat down to medium. And let the whole thing cook till all the liquid is almost cooked off. When there is just a bit of moisture in the pan add the mussels and shrimp and stir.Continue to cook till the shrimp are pink and the mussels pop open. By now the liquid should be just about gone. Turn the heat off and let the whole thing rest for a few minutes. Finally, turn the heat back to high and cook off any remaining excess liquid. You should cook the whole thing until the rice actually sticks to the pan and begins to get crunchy on the edges. Remove from the heat and dump into a large serving bowl. Use a hard spatula to scrape off crusty pieces of rice and dump on top.
Submitted By: Chris Farnwalt
Recipe Author: Executive Chef
Original Photograph By: Chris Farnwalt/Havana 59/richmondnavigator.com
Photograph Retouched By: Recipe Spy
Restaurant: Havana 59, 110 Moonachie Ave, Moonachie, NJ
Source: http://www.richmondnavigator.com/Websites/advertisingconcepts/Images/Mar10%20RC%20Lo-Res.pdf