The Chef: William Milian
The Restaurant: Deck 16 inside the Hyatt Centric South Beach
The Dish: Spanish Chorizo, Potatoes & Alioli

5 each Spanish Chorizo Sausage (sliced)
2 large Yukon Gold Potatoes (cooked and diced)
1 grated tomato
1 sprig Rosemary
1 sprig Thyme
2 Sprigs Parsley
 For Aji Amarillo Alioli
6 Aji Amarillo
1 small yellow onion
4 cloves garlic
1/2 cup olive oil
Espellete or Cayenne pepper
Salt to taste
Mayonnaise (equal amount to paste)

Method of Preparation:
-Start  with aji amarillo alioli dipping sauce.  Heat a pan with extra virgin olive oil and add red onions, garlic  and de-seeded aji amarillo peppers.  When it’s sautéed-  put it all in a blender. Add olive oil.  When it’s done mix the aji amarillo paste with equal parts mayonnaise and add salt, espelette pepper which you can get in specialty stores.  Or, you can substitute cayenne pepper. Set that aside and make the main course:

– Put olive oil in another hot pan and add chorizo sausage and boiled potatoes. Sauté to caramelize. Next- add fresh rosemary and thyme. Grate plum tomatoes… and once the potatoes caramelize, add the tomatoes to the pan and sauté several minutes.

To Plate:
– Chef William plates the chorizo and potatoes with the aji amarillo alioli, and tops it with paprika…  sea salt parsley and a drizzle of olive oil.

Serving suggestion: Tempranillo wine

Serves: 2

Deck 16
Hyatt Centric
1600 Collins Avenue
Miami, Florida  33139

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