Chef Luis Guzman

Luis Guzmán brings more than 25 years of culinary experience to Serafina Beach Hotel. Chef Guzmán utilizes his extensive fine dining background & Puerto Rican roots to create dishes that showcase local ingredients and indigenous flavors, fused with Serafina’s Italian roots. As part of the opening team, Chef Guzmán initially served as our Sous Chef. As Head Chef, he will be spearheading the culinary teams at our three exquisite dining options: aMare, PiñaCo, & By the Pool.

Boneless Short Rib
Cabernet
Celery
Onions
Carrots
Rosemary
Thyme
Garlic
Shallots
All-purpose Flour
Butter
Veal Stock
Salt
Pepper
Seasonal Vegetables

• Polenta
• Chicken Broth
• White Wine
• Celery
• Onions
• Thyme
• Butter

• Demi-glace
• Shallots
• Garlic
• Red Grapes
• Cabernet
• Barolo

Seasonal Vegetables

1. Sauté vegetables in white wine and butter.
2. Add salt and pepper to taste.

Chef Raul Correa

Chef Raul Correa known for his modern Latino menus, shares his Puerto Rican chicken and rice recipe prepared with Israeli couscous and served with shaved avocado.

Serves: 3 to 4 people

Ingredients:

1 cup Israeli couscous
12 oz. chicken thighs, medium diced
2 oz. chicken breast, medium diced
½ cup sofrito
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
1½ cups chicken stock with a pinch saffron

Heat the oil in a 4-quart pot over medium high heat. Season chicken with salt and pepper and sear on both sides, add the garlic and the sofrito. Cook for 4 minutes and remove. Add the stock and couscous to the pot and mix everything well. Simmer for 5 minutes or until stock is reduced; cover and steam the couscous for 4 more minutes. Garnish with cilantro leaves, serve hot with fried plantains and avocado shavings.

Ingredients:

• ½ large yellow onion
• 1 cubanelle pepper
• 2 tbsp. minced garlic
• 1 bunch of cilantro about 1 cup (leaves only)
• 8 ajíes dulces (small sweet peppers)
• 4 leaves recao
• 1 tbsp. crushed oregano
• ½ cup olive oil

Mix everything in the food processor. You can freeze the leftover sofrito and use later

RECIPE

Pigeon Pea “Mamposteao” by Chef Maria Germania Diaz

Pigeon pea mamposteao is a classic local dish made with locally grown pigeon peas, peppers, onions, and cilantro, which provides some of the biggest flavor in Puerto Rico’s comida criolla.

INGREDIENTS

1 tbsp. of oil
1 medium yellow onion, chopped
½ red bell pepper, diced
½ green bell pepper, diced
½ tsp. dried oregano (optional)
2 chorizo, diced
3 cups short-grain white rice (cooked the day before)
2 cups green pigeon stew
2 tablespoons Cilantro, chopped

PREPARATION

Using a large pan, heat 1 tablespoon of oil and add the chorizo, onion, red bell pepper, green bell pepper and dried oregano, sauté until caramelized. Then add cooked rice and green peas stew; sauté until rice absorbs the liquid, add cilantro and adjust seasonings to taste and let the rice make a little crust, turn it up and wait for the other side to make crust.

RECIPE

INGREDIENTS

8 oz. conch
¼ cup diced mango
¼ cup diced avocado
Diced sweet onion
1 cup of arugula
¼ cup chopped fennel
¼ cup olive oil
2 tbsp. balsamic vinegar
2 tbsp. lime juice
Carpaccio “raw very thin”
Salt & pepper to taste
Chile de arbol

PREPARATION

Slice the conch in paper-thin slices on the plate. Loosely layer the arugula, fennel, diced sweet onion, diced avocado and mango on top of the carpaccio so that it is not completely covered.

Make the vinaigrette by mixing together the balsamic vinegar, lime juice, olive oil, hint of Chile de arbol and salt and pepper to taste.

Pour on top of the plate and serve.

INGREDIENTS

1 cup sweet potato (batata mameya)
1 cup yautia lila
1 cup malanga lila
1 cup purple onion (cebolla lila)
1/3 cup cilantrillo
6 oz. of unsalted, very white codfish crumbled very fine
The juice of three limes
3/4 cup of extra virgin olive oil
1 tbsp. of honey
1 tsp. of Puerto Rican hot sauce (pique puertorriqueño)
Salt to taste

PREPARATION

Peel each root vegetable and cut into equal-sized cubes. Boil each separately until cooked inside. Immediately refrigerate. Peel the purple onion and chop finely. Chop the cilantro. In a bowl, put the olive oil, chopped cilantro, onion, lemon juice, honey, hot sauce and codfish. Mix all the ingredients together. Later add the root vegetables and salt. Refrigerate for two hour before serving.

TO SERVE

Mold the root vegetable ceviche into four cups. Press down lightly with a spoon and then demold each cup on individual plates and serve on a leaf of Puerto Rican hydroponic lettuce. Adorn with two quarters of a boiled egg, two quarters of a tomato and a line of oil across the plate.