Gerard Nebeskys Paella Recipes

GERARD'S PAELLA

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

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.