I found this cookbook 20 years ago and have made this over the years on a regular basis. The cookbook is loaded with many fantastic Spanish recipes and is available on Amazon. I highly recommend it.

1 cup vegetable oil
3 potatoes, peeled and cut into small cubes
1 small white onion, minced
1/2 small green pepper, finely chopped (I used a chopped mix of red, green and yellow peppers)
1/2 tsp each, thyme and crushed oregano
1 tsp each, salt and minced garlic
1/4 tsp hot sauce
1 large tomato, peeled, seeded and chopped
1 8 1/2 oz jar tiny mushroom buttons
2 Tb butter
1 Tb olive oil
1 cup finely cubed cooked ham
2 lbs medium raw shrimp, shelled and deveined (I used large shrimp and removed tails as well)
1/4 cup cooked peas
1/2 cup chopped pimentos
1/2 cup dry white wine
1/2 tsp curry powder and 1/2 tsp prepared mustard (both optional, but I always include it in)
1 scant tsp paprika
2 Tb minced fresh parsley

Heat oil in skillet. Brown the potatoes until just golden and in small portions at a time. As they are fried, transfer to a 2-quart casserole with cover.

Remove all grease from skillet and return 3 Tb to it. Add onion and pepper and sauté until transparent. Combine the spices, salt and garlic and add to sauté. Cook 2 minutes.

Add the hot sauce and tomatoes and cook about 10 minutes or until vegetables are soft and mushy. Pour sauté over potatoes in casserole. With a paper towel, clean the skillet.

Drain the mushrooms and reserve liquid. Melt butter in skillet and sauté mushroom buttons until golden, then add to casserole with the butter. Heat oil in same skillet and sauté the cubed ham 2 to 3 minutes. Now add the shrimp. When the shrimp turn pink, transfer ham and shrimp to casserole.

Combine the peas and pimentos and add to the rest of the ingredients in casserole.
To the wine, add the curry powder, mustard, and mushroom liquid. Pour over all.

Sprinkle with paprika and parsley and with 2 wooden spoons mix all ingredients in casserole, going down to the potatoes and tossing thoroughly but carefully. Cover casserole and place in preheated 350 degree oven for approximately 15 minutes. Remove cover, mix carefully again and cook 5 minutes and cook 5 minutes longer, uncovered.

I usually put it over yellow rice and serve with crusty Cuban bread.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet