Santiago Lopez
2068 reviews
This seafood rice was created in the ports of Mexico accompanied with shrimp and Mexican chorizo with a special seasoning of dried chilies when making the rice, even though it is very similar to paella, the dried and hydrated chilies give it a unique and delicious touch.
by
Santiago LopezMy native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
Please reduce sodium
Joanne · 05/14/24
I miss the bay scallops in this dish. Still, this is one of my favorites on CookUnity. The scallops, however, made this into something unique because at least three other dishes use the same combo of Andouille sausage and shrimp. I hope Chef Lopez is reading this!
Clare · 05/10/24
Delicious!
Saundra · 05/07/24
So good!
Marie · 05/03/24
.
Mechelle · 05/02/24
Out of the ballpark! Excellent.
John · 05/02/24
So delicious with generous portion of shrimp!
Melanie · 05/01/24
Excellent meal but no need for the cream sauce
Jerome · 05/01/24
Calories
960
Protein
39g
Fat
46g
Carbohydrates
94g
Ingredients:
All Purpose Seasoning, Cajun Spice, Canola Oil, Chicken Base, Chipotle In Adobo, Chives, Chorizo Bilbao, Cilantro, Dried Oregano, Garlic, Garlic Powder, Green Peppers, Ground Paprika, Guajillo Chili, Jalapeno Peppers, Jasmine Rice, Kosher Salt, Old Bay, Onion Powder, Plum Tomatoes, Scallops, Shrimps, Spanish Onions, Water
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Santiago, prepared in small batches and available to order directly to your door.