Gordon Ramsay Paella Recipe

This Gordon Ramsay Paella Recipe is a bold and smoky recipe, which is made with juicy chicken, shrimp, and chorizo. It’s the perfect one-pan dinner, ready in about 50 minutes.

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Gordon Ramsay Paella Recipe Ingredients

For the Marinade:

• 2 tablespoons olive oil
• 1 tablespoon ground paprika
• 2 teaspoons dried oregano
• Salt and black pepper, to taste

For the Paella:

• 2 pounds skinless, boneless chicken breasts, cubed
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups short-grain white rice
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian parsley, chopped
• 1 quart chicken stock
• 2 medium lemons, zested
• 1 medium Spanish onion, chopped
• 1 medium red bell pepper, coarsely chopped
• 1 pound shrimp, peeled and deveined
• 1 pound chorizo sausage, casings removed and crumbled

How To Make Gordon Ramsay Paella Recipe

1. Marinate the Chicken: In a bowl, mix together the marinade ingredients: olive oil, paprika, oregano, salt, and pepper. Add the cubed chicken and toss well to coat. Cover and refrigerate while you prepare the other ingredients.
2. Cook the Rice: Heat 2 tablespoons of olive oil in a large, wide paella pan or skillet over medium heat. Sauté the crushed garlic and red pepper flakes for about 30 seconds until fragrant. Stir in the rice and toast for 3 minutes, ensuring each grain is coated in oil. Add the saffron threads, bay leaf, chopped parsley, chicken stock, and lemon zest. Stir once, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the liquid is fully absorbed.
3. Cook the Chicken and Vegetables: While the rice cooks, heat 1 tablespoon of olive oil in a separate large skillet. Add the marinated chicken pieces and brown them for about 3 minutes. Add the chopped onion and cook for 5 minutes until softened. Stir in the bell pepper and cook for another 5 minutes.
4. Add the Chorizo and Shrimp: Add the crumbled chorizo to the skillet with the chicken, breaking it up with a spoon as it cooks for about 5 minutes. Finally, add the shrimp to the pan and cook for about 2 minutes, just until they turn pink and opaque.
5. Assemble and Serve: Once the rice is cooked, spread it out on a large serving tray or platter. Top the rice with the cooked chicken, chorizo, shrimp, and vegetable mixture. Garnish with extra fresh parsley if desired and serve hot.

Recipe Tips

• What is the best rice for paella? Always use a short-grain white rice, like Bomba or Calasparra. These varieties are excellent at absorbing liquid and flavor without becoming mushy, which is key to achieving paella’s signature texture.
• Why should I toast the rice? Toasting the rice in oil before adding any liquid is a crucial step. It coats the grains, helping them to absorb the stock more evenly and adding a nutty, deeper flavor to the finished dish.
• When is the right time to add seafood? Seafood, especially shrimp, cooks very quickly. It should always be added at the very end of the cooking process to prevent it from becoming tough and rubbery.
• How do I get the perfect rice texture? After the rice has absorbed all the liquid, remove it from the heat and let it rest, covered, for about 5 minutes. This allows the grains to settle and finish steaming, ensuring a perfect texture throughout.

What To Serve With Paella

Paella is a complete meal, but these simple additions complement it perfectly:

• Lemon wedges for squeezing over the top
• A simple green salad with a light vinaigrette
• Crusty bread to soak up any juices
• A glass of crisp Spanish white wine (Albariño) or a light red (Tempranillo)

How To Store Leftover Paella

• Refrigerate: Cool the paella completely and store it in an airtight container in the refrigerator for up to 2 days. Be aware that the texture of the shrimp may change slightly upon reheating.

Paella Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 50g
• Protein: 35g
• Fat: 12g
• Saturated Fat: 4g
• Sodium: 1100mg
• Fiber: 5g
• Sugar: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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