16 (Fri) January 2015
Gerard Nebesky’s Paella
in my apartment
Back when I was living in Los Angeles and watching nothing but The Food Network on television, my favorite program was Hot Off the Grill with Bobby Flay. Not that I was particularly impressed by his culinary skills, but the daily theme typically revolved around a simple American-style meat dish, which is what I like to make. Though I can’t recall if I ever tried to recreate anything specifically that I saw on the program, I’m sure that it generally inspired me.
The cookbook is my first and only from Bobby Flay. Acquired a couple years back during a research trip to Manila, I haven’t attempted anything from it until tonight.
With a pantry full of Spanish ingredients (see generally 5.364 Grilled Shrimp & Olives…), I tried the paella.
Alas, it didn’t turn out so great. I went with the guest recipe, a more traditional version requiring fewer steps and ingredients. The trick was not to stir the rice so that a crust would form, but the problem was that the rice on top remained undercooked by the time that the bottom was nearly burnt–yes, even at the lowest heat level. The chicken was also still pink. So, I mixed everything together and cooked it for another 30 minutes, at which point the previously undercooked rice was cooked, but the previously cooked rice was now overcooked. Texture aside, it tasted okay. Oh well.