Have you ever wondered, while enjoying dinner out, if the chef that cooked your delicious entrée enjoys eating it as much as you? Or, how the heck does he/she unwind after an intensely busy night of cooking and leading a kitchen? We did, too. So, we tracked down several local executive chefs and asked each a range of revealing questions—from “what’s inside your fridge at home?” to “what’s your go-to dish after a long day at work?”—to learn a bit more about their culinary genius, but also the person behind (nay underneath) the chef’s toque. Additionally, several chefs shared a favorite, simple recipe—that go-to dish that just about anyone can cook. The following professional confessionals should please your mind, as much as your palate. Bon Appétit!
George Betz
Boatyard Bar & Grill
What are a few of your favorite ingredients to cook/play with and why? My absolute favorite food items to cook with are right here in our own back yard! Fresh soft crab prepared within 12–24 hours of shedding is pure nirvana! The sweet flavor of its meat combined with its natural “mustard” is proof positive that Mother Nature is the ultimate foodie! My mouth waters as I think about it!
What ingredients are must-haves in your kitchen at all times and why? Sea salt and cracked pepper. Can enhance the flavor of anything!
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? In the past 40 years in the business, I’ve had the pleasure of working with everything from Japanese Wagyu Beef to the finest caviars in the world. I’ve been so honored to be entrusted with all these expensive products that someone else’s money has paid for! If they only knew how much we were learning and experimenting on their dime, they’d have heart palpitations!
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? Okay, don’t laugh! Breakfast: shredded wheat with sliced bananas! Lunch: soft crab sandwich with lettuce and Anne Arundel County tomatoes. Dinner: grilled anything with very little fuss. Quick, clean and on point! No muss no fuss. Dessert: anything chocolate. Drink: used to be a plethora of any cold beers, wines, or vodkas but these days (don’t ask)...coffee, iced tea, or simple lemon water.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? Without a doubt a good chef’s knife. If you take care of it will last you a lifetime. As for most fun, I love playing with a zester I’ve had for years. I keep one at home, at work, and in the console of my car! Great for quick and unique garnishes. Have also used as a screwdriver!
What’s the easiest cooking technique to master? Hardest? A simple roast chicken is the easiest thing to cook but scares the hell out of most people. Rinse it, rub it, roast it, serve it. Just the aroma will get you friends for life and it’s so hard to mess up!
“Mise en place” is the hardest to master. The art of having everything in its place by organizing and arranging ingredients for optimum cooking experience. Proper prep and organizing prep to cruise through an evening of cooking and entertaining like it’s second nature even though you’re screaming on the inside! “Never let them see you sweat” is my mantra and with proper organizing, they won’t.
After a long day/night working the kitchen, how do you unwind and relax? Crosby, Stills, Nash & Young, listening to the waves crash on the beach, or listening to the faint sounds of the waterfront (cling, cling), and a good book.
Do you have any food indulgences? Chocolate! Any kind!
What are three to five items in your home refrigerator right now that are staples? Lemon, two-percent milk, bottled water, chopped garlic, and about 100 different condiments (many of which I’ve used once and will never use again).
Who inspires you personally and professionally? Easy! Auguste Escoffier, known as the Chef of Kings and The King of Chefs, whose quote “Above all else, make it simple” is one of two quotes I use daily. The other is by Julia Child (whose book Mastering the Art of French Cooking is a must have for any cook) who expanded on Escoffier’s quote by saying, “Above all else, have fun!” It’s a quote I live by!
The last person that still inspires me today is my boss, Dick Franyo (and no, I’m not just blowing smoke to get a raise). Dick is the kindest, gentlest, smartest person I know. He has taught me the art of giving back and being kind to your employees. This man always has a smile on his face no matter what the situation! It’s like never let them see you sweat to the nth degree! A true game changer!
What is your go-to dish/recipe that you cook at home after a long day of work? Grilled rockfish with fresh vegetables, a recipe that we serve at the Boatyard quite often. I call it Rockfish Love Point—kind of a homage to the Chesapeake Bay!
Rockfish Love Point
Serves two
- 2 8-ounce Maryland Rockfish filets
- Olive oil to rub filets
- Couple pinches, sea salt and lemon pepper, to taste
Rub the fillets with oil and season with salt and pepper, refrigerate.
Citrus Butter
- 1 cup softened (not melted) unsalted butter (go for the good stuff)
- Zest and juice from 1 lemon, 1 lime, and 1 orange
- 1 small shallot, minced
- 1/4 cup heavy cream
- Little bit of chopped fresh basil,
- parsley, and tarragon
The Citrus Butter can be made a few days in advance. Mix all of above ingredients together. There are no rules here; you can always add more juices, herbs, or even sea salt depending on what you like. Whip ingredients in a mixer until fully incorporated and airy and you are able to make “peaks” with it. Roll/wrap butter in wax paper and freeze. You’ll have leftover Citrus Butter you can store “forever” in the freezer and use on chicken, steaks, fish, or veggies—whatever your heart desires.
Heirloom Tomatoes
- 1 pint heirloom cherry tomatoes, cleaned and halved (the color and flavor make this dish pop!)
- 6 ounces Maryland (the best) Jumbo Lump Crab
- 4 fresh scallions, chopped
- Pinch of finely chopped garlic
- Juice and zest from 1 lemon
- A few leaves each, fresh basil and mint, chopped
- Couple of pinches Chesapeake Bay seasoning
In a bowl, gently mix all above ingredients for Heirloom Tomatoes.
To Make the Dish
Heat a sauté pan on a burner or grill and melt a tablespoon of the Citrus Butter. Add the tomato mixture, gently toss and slowly cook. You’ll want to start grilling at the same time, so place filets on medium hot grill, cook 3–4 minutes making sure you switch angles so you get those sexy, professional-looking grill marks! Turn fish and repeat, making sure you don’t overcook the fish. Remember, you can always cook it more but once it’s overcooked, there’s no going back and you’ll have a case of the dry fish!
To Serve
Spoon some rice or risotto on a plate and top with the Rockfish. Divide the hot tomato mixture over fish, garnish with some nice grilled asparagus, and maybe a fresh basil bud with lemon wedge.
Mark Salter
Robert Morris Inn
What are a few of your favorite ingredients to cook/play with and why? Jumbo lump crab, soft shells (when they are available), rockfish, oysters, and pork in any shape or form, since I represent the pork industry at a number of different events throughout the year. The seafood I love in particular because it is from the Chesapeake Bay and right outside my back door. I think it is important to showcase the treasures from the Chesapeake. I am also excited when the farmers’ markets open and are abundant with locally grown fruits and vegetables and, as chefs, we can take them back to our kitchens and incorporate them into dishes that showcase the Eastern Shore.
What ingredients are must-haves in your kitchen at all times and why? Crab and it must be local. I would have to say Old Bay is a staple, but it can overpower the flavor of crab if used heavy handedly. Old Bay should be a background flavor and just let the crab be the star. Another two ingredients that I have at all time are kosher salt and freshly ground black pepper. The flavors of food before cooking, during, or after depend on their seasoning, and learning how to correctly season is an art in itself.
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? Beluga caviar from the Caspian Sea. When I was training as a chef back in the late ’80s, caviar was readily available and the caviar was sold in one kilogram tins for thousands of dollars.
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? My favorite breakfast food is eggs. I have simple tastes for breakfast; so for me, two eggs over-easy with bacon and wheat toast hits the spot. Lunch is a Reuben with sauerkraut, sliced corn beef, spicy Russian dressing, and melted smoked Gouda cheese. My favorite dinner appetizer would be a crab spring roll with pink grapefruit and avocado, and for an entrée, a perfectly cooked Berkshire pork chop, preferably from a 10-bone rack. My favorite dessert is pavlova and my wife, Ailsa, makes an amazing one. Pavlova is almost like a meringue, but has a crisp delicate outside and a soft marshmallow center. Fill with whipped cream and top with fresh berries. To die for. My favorite drink is a Pimms Cup—a flavored gin with mint, cucumber, and fresh strawberries, topped with Sprite, 7-Up, or ginger ale, and a good handful of ice.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? My knife. Although a little unusual, I like to see how many ways I can use my French cook’s knife, which is the large chopping knife. It is like an extension of my hand. We hold a knife in our hand for a good part of the day and, although, it has to be handled with care and is extremely sharp, for me, the sharper the knife the better I work. It is fun to see what you can accomplish when you have the right tools to do the job.
What’s the easiest cooking technique to master? Hardest? The easiest cooking technique to master is searing if you follow two simple rules. Pre-heat your pan to medium heat, pour in the oil, add your protein, and leave the pan on the gas without moving it. You may move the protein in the pan but leave the sauté pan where it is—your end result will be a beautifully cooked piece of meat or fish. Adjust the flame if necessary but don’t move the pan. The hardest cooking technique is to make the perfect omelet—no color, light and puffy, and great flavor, but not overcooked.
After a long day/night working the kitchen, how do you unwind and relax? After a long day’s work, I like to unwind with an ice cold Corona beer straight from the bottle—well, maybe two depends how stressful the day has been. I also like to talk to my wife and children to see how their day has been.
Do you have any food indulgences? The only craving I have is a small McDonald’s vanilla milk shake, no whipped cream, and no cherry. I drink it as I am driving home around 10:30 at night. I don’t know why and I can’t explain it.
What are three to five items in your home refrigerator right now that are staples? My gazpacho that I make for the farmers’ market, an English product that my wife buys online called “salad cream,” and a loaf of bread that I buy from Bay Country Bakery at the Salisbury farmers’ market.
Who inspires you personally and professionally? I would say that all the chefs that I have taught locally inspire me to be a better chef and also the chefs that I work with daily. I don’t want to disappoint them and I want them to benefit from the knowledge I have gained over 35 years of cooking. Personally, my wife inspires me to be better at what I do. She definitely keeps me on my toes and is the first one to let me know if there is a negative review about the food that leaves the Robert Morris Inn kitchen.
What is your go-to dish/recipe that you cook at home after a long day of work? Baked potato with blue cheese apple coleslaw and a nice cold beer. Alternatively, a glass of red wine and a plate of cheese and crackers.
Baked Potato with Blue Cheese Apple Coleslaw
Serves four
- 4 Idaho potatoes
- 4 tablespoons unsalted butter
- Salt and cracked black pepper
- 4 portions Blue Cheese Apple
- Coleslaw (recipe follows)
Method of Preparation
Wash the potato well. Wrap in aluminum foil and bake in a pre-heated oven at 350°F for one hour. Unwrap the potato and cut in half. Spoon on the butter and season with salt and pepper. Spoon on the coleslaw and serve.
Blue Cheese and Granny Smith Apple Coleslaw
Serves six
- 1 cup mayonnaise
- 2 teaspoon celery seed
- 2 teaspoon sugar
- 1/8 cup cider vinegar
- 1/2 head white cabbage, shredded
- 1 peeled and chopped granny smith apple and juice from half a lemon
- 4 oz. crumbled blue cheese
- 1 medium carrot, peeled and grated
Method of Preparation
Mix all the mayo, celery seed, sugar, and cider vinegar together. Beat until smooth. Add the shredded white cabbage, the peeled grated carrot, and the crumbled blue cheese. Peel the granny smith apple, cut into two centameter dice. Mix with juice from half lemon. Mix together with the above ingredients.
Michael Berard
O’Learys seafood
What are a few of your favorite ingredients to cook/play with and why? Fresh herbs such as thyme, basil, and coriander because they improve the flavor of almost anything.
What ingredient is a must-have in your kitchen at all times and why? Chives. I’ve always joked about naming my future restaurant after this allium because I use it to garnish and accent many dishes.
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? Probably white truffles from Italy.
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? Breakfast for me is all about getting some quality nutrients to start the day; a green smoothie with fresh fruit and almond milk with a scoop of protein powder. For lunch: a bacon cheeseburger. Dinner, a roast chicken. Dessert, homemade brownies with ice cream. Black French roast coffee is my drink of choice.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? Most used utensil is the “Y” peeler. Most reliable is a pestle and mortal. Most fun is the micro plane.
What’s the easiest cooking technique to master, most difficult? Boiling pasta is pretty straight forward. Getting perfect macarons can be challenging.
After a long day/night working the kitchen, how do you unwind and relax? Usually I’ll just Netflix and chill.
Do you have any food indulgences? Coffee, chocolate, and more coffee.
What are three to five items in your home refrigerator right now that are staples? Eggs, hot sauce, butter, milk.
Who inspires you personally and professionally? People like Joe Rogan for workout motivation and Haidar Karoum, my mentor.
What is your go-to dish/recipe that you cook at home after a long day of work? Drink to pair? Roast chicken in a cast iron pan with carrots, thyme, and potatoes. Water with lemon.
Simple Roast Chicken
Serves three to four
- 3–3 1/2 lb. fresh young organic chicken
- 3–4 carrots
- 1 lemon
- 5 sprigs thyme
- 1 lb. fingerling potatoes
- Kosher salt
- Black pepper
Method
Air dry chicken in the fridge for one to two days on a wire rack. Preheat oven to 450°F. Season bird generously with salt and fresh cracked black pepper (don’t forget the cavity). Stuff thyme and halved lemon into cavity. Peel and cut carrots into two-inch chunks and place in cast iron along with the potatoes. Season them with salt and pepper. Put bird into pan breast side up. Roast for about an hour. Rest the chicken for at least 15 minutes before carving.
Steve Konopelski
Turnbridge Point
What are a few of your favorite ingredients to cook/play with and why? Well, as a pastry chef, I love to work with butter. I love using butter for its flavor, for texture, and for its chemical properties, and understanding when the recipe calls for butter to play different roles. Fat is flavor, and it’s important to let that flavor shine. I’m big right now on using various types of fat in cooking, for layers of flavor (like bacon fat, duck fat, lamb fat).
What ingredients are must-haves in your kitchen at all times and why? Good quality olive oil, a high-fat European-style butter, heavy cream, and cheese. I can make pretty much any dish shine with one of these ingredients.
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? I was once gifted a very expensive smoked maple syrup. I rationed that to the very last drop! I also have some pricey flavored fleur de sel. Finishing salts last forever, so they are worth the investment.
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? Creamy scrambled eggs or poached eggs are something I could eat pretty much every day. You could give me a poached egg on an old boot and I’d eat it. For lunch/snack, I love a good charcuterie plate, delicious cheeses and meats with some pickled vegetables and a bright mustard. For dinner, I love a hearty, comforting stew or coq au vin. Something just so comforting about a big bowl of slowly simmered meats and vegetables. I am a bit biased when it comes to desserts, being a pastry chef. I love a good fruit crumble or crisp. For a drink, I can’t function without coffee...so must add that to the list. I love a glass of pino noir in the evenings or a cold, crisp glass of Prosecco.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? Most used is an offset spatula. It’s a pastry chef’s essential tool. You can do pretty much anything with an offset spatula. Most reliable is a kitchen scale. No pastry chef/baker should even set foot in a kitchen without a kitchen scale. It’s essential to perfect baked goods. And most fun, a kitchen torch. Not talking about a tiny crème brûlée torch, but a real propane kitchen torch. Who doesn’t love to play with fire?
What’s the easiest cooking technique to master? Hardest? I think that boiling an egg is the easiest technique to master. There’s all sorts of theories and procedures out there, but the trick is finding the one that works best for you. Then always do it that way. Hardest? For me, making croissants by hand is the hardest. It’s so much more than following a recipe. It’s about feeling the dough, knowing how to adjust your technique, and timing when the room is too warm or too cool. Knowing how to adjust your rolling technique if the dough feels too firm. It’s all things that you can only learn with experience, practice, and lots of patience.
After a long day/night working the kitchen, how do you unwind and relax? I snuggle with my dogs, my husband, have a nice glass of wine, get take out (I’m not about to cook after 16 hours in the kitchen), and pass out on the couch while watching the most mindless thing I can find on TV.
Do you have any food indulgences? I like to indulge on ice cream (cookies and cream), good quality chocolate, chicken wings (dry with Old Bay and lemon), and my big guilty pleasure is Chinese food (General Tso’s chicken, egg rolls, and vegetable fried rice).
What are three to five items in your home refrigerator right now that are staples? Sharp cheddar cheese, mixed greens for salad, marinated olives, pasta sauce, and single serve packs of guacamole.
Who inspires you personally and professionally? I’m personally inspired by my husband, Rob. He is so supportive of me and the business we have built together. Everything I do, I do for him. Professionally, I’m inspired by Julia Child, Claudia Fleming, Rachel Khoo, and Ron Ben Isreal.
What is your go-to dish/recipe that you cook at home after a long day of work? I like a frittata. It’s quick, easy, and a perfect way to use up leftovers. It’s a great dinner paired with a simple green salad, and I cook mine completely in the oven, so no need to stand over the stove. Pair it with whatever is in the fridge. I like a nice cold Prosecco—makes me feel fancy.
Easy Frittata
Serves three to four
- 8 eggs
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Rough chopped cooked vegetables or meats, cooled about 1/2 cup
- Grated cheese, about 1/3 cup
Method
Preheat oven to 350°F. Line an eight-inch oven safe pan with parchment paper, cut into a 12-inch circle. Spray with cooking spray. Place cooked meats or vegetables into parchment-lined pan. In a measuring cup, mix together eggs and heavy cream. Season with salt and pepper. Pour over vegetables/meats in pan and top with cheese. Bake in oven until frittata has puffed up, is golden brown, and the eggs are cooked through. (Make small incision in center of frittata with a paring knife to check). Should take about 20–30 minutes, depending on your oven (convection vs. standard). Remove from oven and invert onto a clean plate. Peel the parchment paper off and flip once more onto a clean plate. Allow to sit for five minutes to let eggs settle and rest. Cut and serve warm or serve at room temperature. Dress some salad greens with your favorite flavored olive oil, a splash of lemon juice, and some fleur de sel for finishing. Leftovers become breakfast!
David Pow
Soul
What are a few of your favorite ingredients to cook/play with and why? Anything new that I’ve never played with before. Game animals (rabbit, pheasant, venison), for a change. Whole fish—it’s simple and elegant at the same time.
What ingredients are must-haves in your kitchen at all times and why? Butter because it’s butter. Bacon, same reason as butter. A variety of acids (vinegars, hot sauces, citrus) for balance and to brighten flavors. A good extra virgin olive oil. Kosher salt, so my food has flavor. Fresh thyme—it’s my favorite herb.
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? I try to stay away from exquisite and expensive. I have way more respect for someone who can perfectly cook a chicken, than the guy who wants to put foie gras on top of Kobe beef, with a Pappy Van Winkle bourbon reduction. Start with good humble ingredients and, then, don’t mess it up.
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? Lox & bagel. Rueben sandwich. For dinner, any inexpensive cut, braised until it’s tender, rich, and flavorful. And a Sazerac cocktail.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? Most used: a dry side towel for handling hot things. Don’t want to burn my delicate digits. Most reliable: a good pair of restaurant quality tongs. Most fun: Takai Sakayuki chef’s knife.
What’s the easiest cooking technique to master? Hardest? Easiest; salt-curing salmon. Hardest: food shopping. Everybody wants to start with the center of the plate (beef, chicken, pork, fish) and then try to force a vegetable/starch to accompany. Don’t do that. Start in the produce aisle. Let textures, colors, and shapes be your guide. What looks fresh? Produce in season is at its peak flavor and will be at its most affordable. Ironic, isn’t it?
After a long day/night working the kitchen, how do you unwind and relax? The love of a good woman—my wife. If she’s not around, I drink too much bourbon.
Do you have any food indulgences? A big fat cheeseburger. Cask-aged beer (Jailbreak has an awesome one). Bourbon. Grilled cheese and tomato soup.
What are three to five items in your home refrigerator right now that are staples? Butter. Grain mustard. Fresh thyme. Gerolsteiner mineral water (can’t be drinking wine all the time). Eggs.
Who inspires you personally and professionally? My 13-year-old daughter. Professionally, anyone in this business who isn’t phony. Jerome Sharpe, Anthony Bourdain, Marco Pierre White, Gabrielle Hamilton, Alex Manfredonia, the bartender handing me a Sazerac.
What is your go-to dish/recipe that you cook at home after a long day of work? Drink to pair? Whatever is left over in the fridge. Whatever open bottle of wine there is.
Pizza Scrambled Eggs
Serves one
- 1 slice chilled leftover pizza
- 2 eggs
- Hot sauce to taste
Preparation
Dice up a piece of leftover pizza from the night before, with or without topping. Any style will work. Fold it into scrambled eggs as you’re cooking them. It will warm the pizza, melt the cheese, and mix the toppings into the eggs. Add Sriracha hot sauce or other hot sauce to your taste. Serve with fruit, a mimosa, or whatever gets your day started.
Henry Miller
Two if by Sea
What are a few of your favorite ingredients to cook/play with and why? Saffron. I love the flavor it gives food. Chocolate and wine. Versatility and love both just by themselves.
What ingredients are must-haves in your kitchen at all times and why? Butter, eggs, milk, sugar. I love to bake desserts, and having an award-winning restaurant that specializes in breakfast and brunch…they are essential.
What’s the most exquisite/expensive ingredient or item that you’ve ever cooked with? Saffron, truffles, Kobe beef, and caviar.
What is your favorite: (1) breakfast food, (2) lunch item/meal, (3) dinner dish, (4) dessert, and (5) drink? Sausage gravy over biscuits. Reuben or Cuban sandwich; hate to make them but I love to eat them. Prime rib, medium rare, for dinner. Anything chocolate. And pinot grigio or Corona.
What kitchen utensil is your (1) most used, (2) most reliable, and (3) most fun? Kitchen Aid mixer. Whisk. Potato ricer or pasta machine.
What’s the easiest cooking technique to master? Hardest? Sauté is easiest. Flipping an egg is hard. I taught a cooking class on cracking an egg with one hand and flipping an egg without breaking the yolk.
After a long day/night working the kitchen, how do you unwind and relax? A nice dinner and a glass of wine, or dinner out and let someone else cook and clean up.
Do you have any food indulgences? Eastern Shore Brewery beer. Dunkin’ Donuts Frozen Vanilla Chai. Highland Creamery ice cream (any flavor, it’s all good!).
What are three to five items in your home refrigerator right now that are staples? Milk, butter, yogurt, wine, Andouille sausage, cheese.
Who inspires you personally and professionally? Julia Child. I was raised watching her TV shows and she spoke at my graduation from the Culinary Institute of America. Now, I do a cooking class every year featuring her. And currently, Bobby Flay. I love BBQ and Tex-Mex.
What is your go-to dish/recipe that you cook at home after a long day of work? Paella with Corona or chicken pasta Alfredo with wine.
Paella
Serves three to four
Ingredients
- 6 cups fish broth or clam and shrimp broth
- 1 lb. boneless chicken thighs, halved
- 1 lb. Andouille sausage
- 30 medium or large mussels, cleaned and de-bearded
- 12 small little neck clams
- 15-20 large shrimp, shelled (save shells for making the broth)
- 1 pinch saffron threads (about 1/4 teaspoon)
- 6 cloves fresh garlic, diced fine
- 1/2 bunch parsley
- 6 sprigs thyme
- 1/2 onion diced
- 2 teaspoon smoked paprika
- 2 large red pimentos seeded and sliced in narrow strips (sweet red peppers)
- 3 medium Roma tomatoes, skin removed and cut into small pieces
- 1/4 cup good quality olive oil
- 1 1/2 tsp. sea salt
- 3 cups Valencia rice or pearl rice
- 1 small can fire roasted red pimentos, cut in strips for garnish
- 1 cup frozen large peas
- 1 large lemon cut in wedges for garnish, optional
Directions
Make a paste with the parsley, two cloves garlic, thyme, and half teaspoon salt. If you have a mini-processor, this is ideal. If not use a mortar and pestle. After grinding, add paprika and a little water to make a paste. Set aside for later.
Preheat oven to 400°F. Next, heat the olive oil in a large paella pan or sauté pan. Add half of the diced garlic and quickly sauté, being careful not to scorch the garlic. Add the chicken and sausage, remove when cooked and keep warm.
Next, add to the same pan a little more olive oil and add the diced veggies, half of the pimento strips, onion, peas, and remaining garlic. Cook over medium heat until the veggies are somewhat limp. Next, raise the heat and add the tomatoes and cook about two minutes more.
Next, pour in the rice and stir well in the veggie mix, coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about two to three minutes.
Add the chicken and sausage, the paste of garlic, and the salt. Stir well. Taste to see if it has enough salt. Boil for two minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
Add the shrimp, mussels, and the clams. Stir just a bit so the seafood gets mixed in the rice and move the pan to the hot oven. Cook uncovered until the rice grain is soft, about 10–12 minutes for a gas oven and 15–20 minutes for an electric oven. After time has elapsed, check rice to see if the all the liquid has been absorbed. If there is still liquid, remove from oven and set on a medium-high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low, and let sit for five to 10 minutes until rice is cooked. Garnish with remaining pimento strips and lemon wedges. Enjoy.
