Gerardspaella Recipes

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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

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.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

PAELLA



Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

AUTHENTIC PAELLA VALENCIANA



Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water 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. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. 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 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

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

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.

NOODLE PAELLA



Noodle Paella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
3 sweet Italian sausages, casing removed (about 12 ounces)
1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes
3/4 teaspoon kosher salt, plus extra for seasoning
3/4 teaspoon freshly ground black pepper, plus extra for seasoning
6 large cloves garlic, thinly sliced
1 medium fennel bulb, chopped
1 small onion, chopped
1 medium red bell pepper, stemmed, seeded, diced
Three 8-ounce bottles clam juice
One 15-ounce can diced tomatoes in juice
1 teaspoon smoked paprika
1/4 teaspoon finely crumbled stem saffron
1/8 teaspoon cayenne pepper
3 Turkish bay leaves
8 ounces spaghetti, broken into 1-inch lengths
8 ounces halibut fillet, cut into eight 1-inch cubes
12 small littleneck clams, scrubbed
12 large shrimp, peeled and deveined
1/3 cup roughly chopped fresh Italian parsley

Steps:

  • Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon.
  • Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve.

PAELLA



Paella image

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 21

1 (3-pound) chicken, cut into small pieces (about 12)
2 teaspoons salt
Freshly ground black pepper
1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
6 tablespoons minced garlic
1 1/2 cups chopped andouille sausage
3 cups uncooked rice
1 1/2 cups chopped peeled tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
9 bay leaves
3 tablespoons Creole seasoning
1/2 teaspoon saffron threads
6 cups white chicken stock
3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces
36 scrubbed littleneck clams
36 mussels, scrubbed and debearded
18 medium shrimp in their shells (about 3/4 pound)

Steps:

  • Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
  • Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
  • Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

QUICK PAELLA



Quick Paella image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup finely chopped Spanish onions
1/2 cup finely chopped green bell peppers
2 teaspoons finely minced garlic
Kosher salt
Freshly cracked black pepper
1 cup white wine
1/2 cup tomato puree
1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice
12 mussels, washed
8 clams, washed
8 head-on shrimp (U16)
3 tablespoons finely minced fresh parsley
8 lemon wedges

Steps:

  • In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
  • Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
  • Finish the paella with fresh parsley, and serve with lemon wedges on the side.

VEGETABLE PAELLA



Vegetable Paella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, sliced
16 yellow cherry tomatoes, halved (1 cup)
3/4 teaspoon salt
6 red radishes, quartered
1/2 cup dry vermouth
2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1 cup bomba rice, or other short-grain rice
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 red pepper, cut into 1/4-inch strips
1/2 cup frozen peas, thawed
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.

GERARD NEBESKY'S PAELLA



Gerard Nebesky's Paella image

Yield serves 6 to 9

Number Of Ingredients 20

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.

EASY AUTHENTIC PAELLA RECIPE BY TASTY



Easy Authentic Paella Recipe by Tasty image

Here's what you need: arborio rice, extra virgin olive oil, medium onion, medium tomato, fresh dill, chicken breast, stock, pine nuts, raisin, large onion, salt and pepper

Provided by Yuna Grafft

Yield 4 servings

Number Of Ingredients 11

3 cups arborio rice, *soaked for 2hrs in water w/ 1tbs cider vinegar*
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 bunch fresh dill, finely chopped
1 chicken breast, cut into bite pieces
stock
2 tablespoons pine nuts, or almonds
2 tablespoons raisin
1 large onion, sliced thin
salt and pepper, to taste

Steps:

  • In a medium saucepan, heat oil over medium heat.
  • Add onion, garlic, and tomato and cook gently.
  • Then, add chicken & chorizo until brown on all sides.
  • To this, add soaked rice and pour stock until it barely covers the rice.
  • Add shrimp on top & cover. Rice is done cooking when no water remains.
  • Decorate with lemon.
  • Serve warm.

Nutrition Facts : Calories 694 calories, Carbohydrate 114 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

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From gerardspaella.com


SARDINIAN PAELLA – YES, THERE IS SUCH A DISH - LA CUCINA ITALIANA
2022-03-11 In a paella pan, fry the onion in extra-virgin olive oil. Add the crumbled sausage and the chicken breast pieces. After a few minutes, add the yellow bell pepper. Let cook for a few …
From lacucinaitaliana.com


PAELLA (THE BEST) | RICARDO
In a large pot, combine the broth, tomato paste, paprika and artichokes. Bring to a boil and simmer for 5 minutes. Add the saffron. Season with salt and pepper. Mix well. Keep warm. …
From ricardocuisine.com


PAELLA RECIPES | BBC GOOD FOOD
Choose the freshest ingredients for a world-class paella with our ultimate recipe. Serve this classic Spanish seafood dish in the pan to impress your guests. Easy paella. A star rating of …
From bbcgoodfood.com


TRADITIONAL SPANISH PAELLA RECIPE - VISIT SOUTHERN SPAIN
2021-06-24 Stir well. Add a teaspoon of yellow saffron powder to have the classic paella seasoning, and boil for about 3 minutes. Then add the fresh peas, the prawns, and the …
From visitsouthernspain.com


HOW TO MAKE PAELLA | GORDON RAMSAY - YOUTUBE
Gordon shows how to prepare a classic Spanish paella as an alternative to a Sunday roast.From Gordon Ramsay's The F Word#GordonRamsay #Cooking Gordon Ramsay'...
From youtube.com


MY TRADITIONAL SPANISH PAELLA - JULIA RECIPES
2019-01-30 Stir all to combine. (Optional; now you can add diced tomatoes as well). Bring the rice to the gentle boil and immerse gently chicken thighs, mergues sausages, shrimps, …
From juliarecipes.com


GERARD S PAELLA RECIPE - WEBETUTORIAL
Gerard s paella is the best recipe for foodies. It will take approx 200 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gerard s paella at your …
From webetutorial.com


GERARD'S PAELLA CATERING
Send an email to [email protected] to inquire about our base menu pricing! Tapas. Romeo and Juliette. A classic Spanish Tapas, manchego cheese and quince paste. Saffron …
From gerardspaella.com


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