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.
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.
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Once he mastered the art of cooking this dish to perfection, he founded Gerard's Paella and took his passion on the road, where he is always happy to introduce others to Spain's most famous dish. His talents have been rewarded many times, most notably when he won Bobby Flay’s challenge to a paella Throwdown on the Food Network Show, Throwdown with Bobby Flay . From gerardspaella.com Email[email protected]Location PO Box 995 Occidental, CA 95465 USA
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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) From tfrecipes.com
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101 reviews of Gerard's Paella "I recently had the pleasure of attending a private party where Gerard and his team were hired to cook for the event. Everything seemed to go perfectly smooth with set up, tear down etc. The hostess was pleased as punch. As for the food... I am one who normally watches my weight.... but lemme tell you, after a big ol helping of tasty paella, … From yelp.ca
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 home.. The ingredients or substance mixture for gerard s paella recipe that are useful to cook such type of recipes are: From webetutorial.com From tfrecipes.com
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