CHA-CHA'S FRESH LATIN KITCHEN
|Address:||150 Worth Ave., 561/833-8800|
|Ambiance:||Cha-Cha's "come as you are" atmosphere is welcoming to all through lunch, dinner and into the night. The earthy tones and Valencian architecture will move you to siesta - and enjoy rounds of tapas and hand-crafted cocktails among friends.|
|Signature drink:||Traditional Daiquiri|
Cha-Cha's offers sophisticated Latin fare in an upbeat casual-chic setting. Our cuisine has both nuevo and traditional interpretations of various Spanish tapas and "pinchos". All of our lovingly prepared dishes are created using super fresh local produce, seafood straight from the sea to your plate and organic meats and poultry.
Cha-Cha's "come as you are" atmosphere is welcoming to all through lunch, dinner and into the night. The earthy tones and Valencian architecture will move you to siesta, and enjoy rounds of tapas and hand-crafted cocktails among friends. Our lovely bartenders are anxious to serve you over 60 different artisan Rums and Tequilas - to be mixed with local and seasonal fruits, herbs and juices. Our wine list will satisfy our wine lovers with over 100 vintages from Chile, Argentina and Spain.
Paella Valenciana Recipe
1 tablespoon olive oil
4 each boneless skinless chicken thighs
6 mussels, rinsed and bearded
6 pasta clams, rinsed
4 oz of fresh fish, any white fish will do
5 shrimp, any size, no shell, no tail
2 oz dry ground chorizo
1 piece fresh Spanish sausage, cut into ½ in. pieces
1 head garlic cloves, chopped
1 tomato, roughly chopped
1 Red bell pepper, baton cut
¼ package frozen green peas
salt to taste
1 teaspoon turmeric
1 pinch saffron threads
4 cups uncooked short grain rice (such as Carnaroli, Arborio, California Pearl)
8 cups chicken stock
1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, seafood, sausage and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, bell peppers and ground chorizo. Season with salt and turmeric, and mix well.
2. Fill the paella pan almost to the top with chicken stock, measuring as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Add the rice according to how much broth you've added.
3. Season with a generous amount of salt, and enough saffron to make a nice yellow color. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 30 minutes. Add the peas in the last few minutes of cooking.
Traditional Daiquiri: (Fun and easy to make at home!!)
2 oz Dark Rum
1 oz Fresh Lime Juice (Fresh is a must!)
½ oz Simple Syrup
Chilled Cocktail/Martini Glass
Garnish (Lime Wedge/Slice or Mint Leaf)
Combine all ingredients listed and shake well. Pour drink in glass and garnish. Remember, to make sure your measurements are accurate, adding more than is called for may throw off the cocktail! Enjoy!
For more information
please call us at