Best Gerard Nebeskys Paella Recipes

GERARD'S PAELLA

Gerard's Paella image

Gerard Nebesky's paella recipe which he used to win the Paella Throwdown with Bobby Flay! During the Throwdown, Gerard used more fresh seafood which he had available. This recipe was originally posted at http://www.wineandhospitalitynetwork.com/recipes/index/view?id=2026518:Recipe:10788.

Provided by Paula

Categories One Dish Meal

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 cup olive oil
2 -3 heads garlic, with cloves detached but not skinned
6 red peppers (cored, seeded and sliced) or 6 piquillo peppers (cored, seeded and sliced)
5 -6 lbs chicken, preferably legs and thighs with bone in
4 yellow onions, chopped
2 (16 ounce) cans diced tomatoes
6 -7 1/2 cups chicken stock
20 -25 saffron threads, crushed
2 -2 1/2 teaspoons smoked paprika (Spanish)
4 -5 cups short-grain rice (uncooked)
2 (16 ounce) cans garbanzo beans
1 lb green beans (could also substitute slender asparagus or baby artichoke hearts)
20 -24 jumbo shrimp (16/20 count)
20 -24 clams (Manila) or 20 -24 mussels (New Zealand)
4 -5 lemons, cut into wedges, for garnish

Steps:

Heat the paella pan (or any large, flat bottomed saute pan) over medium-high heat, add olive oil and garlic and fry the peppers (Add more peppers if you want to serve some as an appetizer.)
Remove peppers and set aside.
Add chicken parts to the pan, turning to sear all sides.
When chicken is golden, add the onions and saute until translucent.
Add the tomatoes and the stock and reduce the sofrito base down for about a half hour.
Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.
After a half hour, stir in the rice and let it simmer for about 20 minutes.
Important: Do not stir or cover the rice; as the rice cooks, add the vegetables and the garbanzo beans.
During the final 10 minutes, poke the shrimp and shellfish into the rice mixture so that they will cook.
You will know the dish is done when you can smell the smoky odor of the rice caramelizing on the bottom of the pan, and all the liquid is absorbed by the rice.
Finish with squirts of lemon and leave lemon wedges in the paella pan or perched along the rim.

GERARD NEBESKY'S PAELLA

Gerard Nebesky's Paella image

Yield serves 6 to 9

Number Of Ingredients 20

Ingredients

1/3 cup olive oil, plus more for serving
1 red bell pepper, cut into 1/2-inch-wide strips
1 nora or cascabel chile
Kosher salt
6 bone-in, skin-on chicken thighs
8 cloves garlic
1 large onion, diced
1 (15-ounce) can diced tomatoes, with juices
4 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
1 tablespoon smoked sweet Spanish paprika
Pinch of saffron threads
6 littleneck clams
2 cups medium-grain rice
6 jumbo shrimp, preferably with heads on
6 mussels
8 ounces green beans, cut into 2-inch pieces (about 2 cups)
1/2 cup canned chickpeas, drained, liquid reserved
8 ounces rockfish fillets, or other firm-fleshed white fish, cut into 2-inch chunks
2 Meyer lemons, cut into wedges
1/4 cup chopped fresh flat-leaf parsley leaves

Steps:

Heat a 12-inch heavy-bottomed skillet over medium-high heat, or heat a paella pan on a grill over medium-high heat. Add the olive oil, red bell pepper, and nora chile and sauté until lightly browned, about 3 minutes. Season with salt and scrape out onto a plate.
Season the chicken thighs all over with salt. Put them in the skillet, skin side down, and brown thoroughly on both sides, about 8 minutes. Transfer to a plate.
Reduce the heat under the skillet to medium and add the garlic cloves and onion; season with salt. Cook until the onion is translucent, about 12 minutes. Add the diced tomatoes and cook until syrupy, 10 minutes. Add the chicken stock, raise the heat to medium-high, and bring to a boil. Crush the paprika, saffron, and 1 teaspoon salt with a mortar and pestle, and stir into the sauce.
Add the clams, cover, and remove them as they open, 5 to 10 minutes; set the clams aside. (Discard any that do not open.)
Return the chicken to the pan and simmer for 10 minutes. Scatter the rice evenly in the pan, turning the chicken to let the rice fall to the bottom of the pan, but do not stir! Nestle the shrimp, mussels, green beans, and chickpeas into the liquid. Adjust the heat to maintain a brisk simmer.
Turn the shrimp over to cook them through. Add the bell pepper mixture. Cook until all of the liquid has been absorbed and the rice is caramelized on the bottom of the pan, 20 to 25 minutes. About 5 minutes before the rice is fully cooked, add the fish to the pan along with the cooked clams, lemon wedges, and parsley. If you need more liquid, add the reserved chickpea liquid.
Let stand for 5 minutes. Then drizzle with olive oil, and serve.

THE ULTIMATE PAELLA

The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.