Gordon Ramsay Paella Recipe

This delicious Gordon Ramsay paella is a quick and easy one-pan meal packed with flavorful chicken, shrimp, and chorizo. It’s a perfect balance of savory and aromatic, with a subtle saffron touch. You can customize it with your favorite veggies or seafood, making it a versatile dish for any occasion!

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Ingredients Needed:

Marinade:

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

Paella:

• 2 pounds skinless, boneless chicken breasts
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian flat-leaf 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 Paella Recipe?

1. Marinate the Chicken: In a glass bowl, mix the olive oil, paprika, oregano, salt, and black pepper. Add the chicken pieces, stir to coat, and cover. Refrigerate until needed.
2. Cook the Rice: Heat 2 tablespoons (1 fl oz) olive oil in a large skillet or paella pan over medium heat. Add the garlic and crushed red pepper flakes, stirring for about 30 seconds to release their aroma. Stir in the rice and cook for 3 minutes, ensuring the rice is coated with oil. Add the saffron threads, bay leaf, chopped parsley, chicken stock, and lemon zest. Stir until well combined, bring to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
3. Cook the Chicken and Vegetables: While the rice is cooking, heat the remaining 1 tablespoon (0.5 fl oz) olive oil in a separate skillet over medium heat. Add the marinated chicken and cook for 3 minutes. Add the chopped onion and cook for about 5 minutes, until translucent. Stir in the bell pepper and cook for another 5 minutes. Add the crumbled chorizo and cook, breaking it up with a spatula, for 5 minutes.
4. Cook the Shrimp: Add the shrimp to the skillet and cook for about 2 minutes, or until they turn bright pink and opaque.
5. Assemble the Paella: Spread the cooked rice mixture onto a serving tray or large platter. Top with the chicken, sausage, and shrimp mixture. Garnish with extra chopped parsley if desired and serve immediately. Enjoy your flavorful paella!

Recipe Tips:

• Use short-grain rice: Short-grain rice soaks up flavors and gives the right texture for paella. Don’t use long-grain rice.
• Marinate the chicken: Marinate the chicken for at least 30 minutes to make it flavorful and juicy.
• Use saffron: Saffron adds a unique color and taste. If you can’t find it, you can use a substitute, but real saffron is best.
• Let the rice rest: Let the rice sit for 5 minutes after cooking. This helps the flavors blend and keeps the rice moist.
• Use a wide pan: A wide pan, like a paella pan, cooks the rice evenly. If you don’t have one, use a large skillet.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the paella to room temperature. Then, put it in an airtight container and refrigerate for up to 2 days.
• Freeze: Freeze the paella for up to 3 months. After it’s cooled, store it in a freezer-safe container.
• Reheat: Heat the paella in a pan with a little oil or water, stirring for 5-7 minutes until it’s hot.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 750mg
• Potassium: 450mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 30g