So they won in six, just like Ed predicted. But how did the Yankees fuel up before their World Series victory? We asked their chef, Ricardo Cardona, who fuels up the players before all their home games. A longtime Manhattanite of Puerto Rican birth, Cardona runs New York restaurants including Sofrito, Sazon, and the Hudson River and Mamajuana Cafes. He started cooking for the Yanks when working up in the Bronx, just a few minutes from the clubhouse, and recently moved from catering gigs to a permanent position.
So what did he feed them before Game 6? A seafood paella, a dish on the menu at both Sazon and Sofrito.
The recipe, after the jump.
- 6-8 servings -
2 cups white rice 1 cup sofrito (recipe here) 6 cups lobster stock with sazon 1/2 cup Spanish chorizo 12 shrimp, peeled and deveined 2 lobsters, 1 lb each, chopped into small pieces 20 mussels 10 littleneck clams 1 cup sliced, cleaned calamari 1 cup bay scallops 1/4 cup diced onions 1/4 cup diced bell peppers 1/2 cup white wine 1 teaspoon minced garlic 1/2 roasted red pepper, julienned 1/3 cup green olives 1/2 cup green peas 1/2 cup olive oil
1. Cook the rice in lobster stock until fully ready.
2. Heat oil in a large saute pan on high heat. Cook garlic, onions, and peppers. Let cook for several minutes.
3. Add all the seafood. Cover with white wine and sofrito, and let simmer until seafood has cooked and liquid has cooked down.
4. Add rice, stir, and serve.
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