Poblano pepper • 50ml corn oil • 200g small shrimp (26/30 size) • 200g calamari rings • 200g small scallops (bay scallops) • 60g fresh chopped coriander • 10g salt • 5g black pepper • 200ml Chile de árbol sauce
Chile de árbol sauce • 50 pcs Chile de árbol dried • 20ml corn oil • 100g sliced white onions • 4 pcs chopped garlic • 30g tomato paste • 15g fresh coriander • 500ml cream • 500ml chicken stock • 20ml honey • Salt to taste • Black pepper to taste • 1kg tomatoes
1 For the sauce, sauté the Chile de árbol in oil, add onion and garlic and sweat until light brown. Add the tomato paste, tomatoes, fresh cilantro, cream and chicken stock, and bring to the boil with honey before reducing the heat. 2 For the dish, put oil in a saucepan and cook the shrimp, scallops and calamari until tender. Drain excess water. 3 Add the Chile de árbol sauce to the seafood, and then the cheese and chopped cilantro. Season with salt and pepper and leave to cool on a sheet before stuffing the poblano peppers. 4 Put a small quantity of the Gouda cheese on top of each pepper. Place the black bean purée in the middle of the plate and the Chile on the top. Add the Chile de árbol sauce to the side. Drizzle cream on top of the poblano pepper, decorating with chive oil.
Name: Richard Sandoval Nationality: Mexican Chef Sandoval’s passion for food and ingredients stems from his grandmother’s cooking in Mexico City. After training at the Culinary Institute of America, he opened two contemporary French restaurants in New York before returning to his culinary roots in his next venture – Maya. Chef Sandoval brought Maya to the Big Apple and eventually launched several other Mexican eateries throughout the Americas. The seasoned chef has since wowed Dubaians with his contemporary twist on authentic Mexican dishes at Maya in Le Royal Méridien Beach Resort & Spa Dubai, bringing a little taste of Latin America to the desert. To book a table at Maya, Le Royal Méridien, call 04 316 5550