Gordon Ramsay Paella Recipe

Gordon Ramsay Paella Recipe is made with Arborio rice, fragrant saffron, smoked paprika, tender chicken thighs, spicy chorizo, and fresh seafood like prawns and mussels. The result is a rich, smoky, and savory dish with a perfect creamy top layer and a crispy crust (socarrat) on the bottom. It is the perfect centerpiece for a family gathering or a festive summer dinner and serves 6 people.

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🧡 Why You Will Love This Paella:

• The Crispy “Socarrat” Crust: This recipe guides you toward achieving the legendary socarrat—the thin, toasted layer of crispy rice that forms at the bottom of the pan. This is the hallmark of a perfect paella and is incredibly satisfying.
• Layers of Flavor: The dish is a masterclass in building flavor, starting with smoky chorizo, savory chicken, fragrant saffron, and finishing with bright seafood and lemon. Every bite is complex and exciting.
• A Feeds-a-Crowd Showstopper: Paella is designed to be the centerpiece of a gathering. It looks incredibly vibrant, is packed with color and textures, and makes an amazing presentation with minimal serving effort.
• Surprisingly Simple Technique: Despite its fancy appearance, the hardest part is learning to not stir! Once the stock is in, the oven does most of the work, allowing you to focus on the presentation.

🍤 Gordon Ramsay Paella Recipe Ingredients

For the Sofrito and Meats:

• 2 tablespoons olive oil
• 4 ounces (115g) fresh chorizo sausage, sliced
• 2 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika

For the Rice and Stock:

• 2 cups (400g) Arborio or Bomba rice (short-grain is best)
• 4 cups chicken stock (or seafood stock), heated
• A pinch of saffron threads (about 1/4 tsp)
• 1/2 cup frozen peas

For the Seafood Finish:

• 8 ounces raw large prawns (shrimp), peeled and deveined
• 8 ounces fresh mussels, scrubbed and de-bearded
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish)

🥘 How To Make Gordon Ramsay Paella

1. Prep the stock: Heat the chicken or seafood stock in a saucepan. Add the saffron threads to the hot stock and let it infuse while you cook the other ingredients.
2. Sauté the meats: Heat the olive oil in a wide, shallow paella pan or a wide skillet over medium-high heat. Add the chicken and chorizo and cook until browned. Remove the chicken and chorizo with a slotted spoon and set them aside.
3. Build the sofrito: Reduce the heat to medium. Add the diced onion and red bell pepper to the same pan. Cook for 5-7 minutes until the vegetables are soft. Add the minced garlic and smoked paprika and cook for 1 minute until fragrant.
4. Toast the rice: Add the Arborio rice to the pan. Stir and cook for 1 minute until the grains look translucent around the edges. This is called toasting the rice and helps it absorb the liquid evenly.
5. Add liquid and meats: Pour the hot saffron stock over the rice. Stir the paella once to distribute the ingredients evenly. Nest the cooked chicken and chorizo back into the rice. Bring the liquid to a gentle simmer.
6. Cook without stirring: Reduce the heat to low. Cook the paella without stirring for 15-20 minutes. The liquid should be absorbed, and small air bubbles should appear on the surface.
7. Add seafood and peas: Gently nest the scrubbed mussels and raw prawns into the rice mixture. Sprinkle the frozen peas over the top. Cover the pan loosely with foil and cook for 5 minutes, or until the mussels open and the prawns are pink and cooked through. Discard any mussels that do not open.
8. Rest and serve: Remove the paella from the heat and let it rest, covered, for 5 minutes. This allows the flavors to settle and helps create the crispy bottom crust (socarrat). Garnish with fresh parsley and lemon wedges before serving.

💭 Recipe Tips

• Do Not Stir the Rice: This is the most important rule for paella! Stirring releases starch and turns the dish into a risotto. By leaving it alone, you allow the rice to create the “socarrat,” which is the coveted, crispy layer of toasted rice on the bottom of the pan.
• Use Hot Stock: Always add your stock when it is hot and infused with saffron. Adding cold stock will drop the temperature of the pan and stop the cooking process unevenly.
• Choose the Right Rice: Use a short-grain rice like Bomba or Arborio. These types of rice absorb the liquid laterally and keep their shape, which is essential for paella texture.
• Toast the Saffron: For the best color and aroma, always infuse the saffron threads in hot liquid rather than adding them directly to the pan.

🥗 What To Serve With Paella?

This vibrant dish needs simple sides to complement its rich flavors serve it with a fresh green salad (like arugula) dressed in a simple lemon vinaigrette. Offer plenty of lemon wedges for squeezing over the seafood. A bowl of marinated olives and a pitcher of homemade Sangria or a crisp, dry white wine complete the perfect Spanish meal.

🎚 How To Store Leftovers Paella?

• Refrigerate: Seafood and rice should be stored quickly. Transfer leftovers to an airtight container and refrigerate for no more than 1 to 2 days.
• Freeze: Do not freeze paella, especially with mussels and prawns. The seafood will become rubbery and the rice will become grainy when thawed.

🥵 How To Reheat Leftovers Paella?

Reheating paella is tricky because the seafood is delicate and the rice tends to dry out. The goal is to heat it gently and restore moisture.

1. On the Stovetop (Recommended for Small Portions) This method is the fastest and best way to control the texture.

• Add Moisture: Place a single serving in a skillet over low-medium heat. Add a splash of chicken stock or water (about 2 tablespoons per cup of rice).
• Heat Gently: Cover the pan tightly with a lid or foil. Let it steam for 5 minutes.
• Finish: Remove the lid and let the last bit of liquid evaporate over medium heat for 1 minute. This will prevent the rice from getting too mushy and can briefly revive a bit of the bottom texture.

2. In the Oven (Best for Large Batches) Use the oven to ensure even heating without burning the bottom.

• Preheat: Set your oven to 325°F (160°C).
• Moisten & Cover: Place the paella in an oven-safe dish. Add a small splash of stock or water over the top. Cover the dish tightly with aluminum foil.
• Bake: Heat for 15 to 20 minutes, or until the paella is piping hot throughout.

Note: Avoid using the microwave. High heat will make the prawns rubbery and the rice tough.

FAQs

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Paella Recipe Nutrition Facts

Serving Size: 1 portion (approx. 2 cups)

• Calories: 580 kcal
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 950mg
• Total Carbohydrate: 65g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 35g

Gordon Ramsay Paella Recipe

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: American, SpanishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

580

kcal

Gordon Ramsay Paella Recipe is made with Arborio rice, fragrant saffron, smoked paprika, tender chicken thighs, spicy chorizo, and fresh seafood like prawns and mussels. The result is a rich, smoky, and savory dish with a perfect creamy top layer and a crispy crust (socarrat) on the bottom. It is the perfect centerpiece for a family gathering or a festive summer dinner and serves 6 people.

Ingredients

• 2 tablespoons olive oil
  

• 4 ounces (115g) fresh chorizo sausage, sliced

• 2 boneless, skinless chicken thighs, cut into 1-inch pieces

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• For the Rice and Stock:

• 2 cups (400g) Arborio or Bomba rice (short-grain is best)

• 4 cups chicken stock (or seafood stock), heated

• A pinch of saffron threads (about 1/4 tsp)

• 1/2 cup frozen peas

• For the Seafood Finish:

• 8 ounces raw large prawns (shrimp), peeled and deveined

• 8 ounces fresh mussels, scrubbed and de-bearded

• Salt and freshly ground black pepper

• 1 lemon, cut into wedges (for serving)

• Fresh parsley, chopped (for garnish)

Directions

• Prep the stock: Heat the chicken or seafood stock in a saucepan. Add the saffron threads to the hot stock and let it infuse while you cook the other ingredients.
  
  Rest and serve: Remove the paella from the heat and let it rest, covered, for 5 minutes. This allows the flavors to settle and helps create the crispy bottom crust (socarrat). Garnish with fresh parsley and lemon wedges before serving.
• Sauté the meats: Heat the olive oil in a wide, shallow paella pan or a wide skillet over medium-high heat. Add the chicken and chorizo and cook until browned. Remove the chicken and chorizo with a slotted spoon and set them aside.
• Build the sofrito: Reduce the heat to medium. Add the diced onion and red bell pepper to the same pan. Cook for 5-7 minutes until the vegetables are soft. Add the minced garlic and smoked paprika and cook for 1 minute until fragrant.
• Toast the rice: Add the Arborio rice to the pan. Stir and cook for 1 minute until the grains look translucent around the edges. This is called toasting the rice and helps it absorb the liquid evenly.
• Add liquid and meats: Pour the hot saffron stock over the rice. Stir the paella once to distribute the ingredients evenly. Nest the cooked chicken and chorizo back into the rice. Bring the liquid to a gentle simmer.
• Cook without stirring: Reduce the heat to low. Cook the paella without stirring for 15-20 minutes. The liquid should be absorbed, and small air bubbles should appear on the surface.
• Add seafood and peas: Gently nest the scrubbed mussels and raw prawns into the rice mixture. Sprinkle the frozen peas over the top. Cover the pan loosely with foil and cook for 5 minutes, or until the mussels open and the prawns are pink and cooked through. Discard any mussels that do not open.