Gerard Nebeskys Paella Recipes

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.

Steps:

• Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.
• Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.
• About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven.
• Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley.