Gordon Ramsay paella packs chorizo, chicken thighs and paella rice into one deep pan. Sweet smoked paprika, peppers, peas and tomatoes round it out, finished with parsley and lemon. It takes about 50 minutes and serves 4.
This version comes from Gordon Ramsay’s cookalong recipes and his book World Kitchen. He skips saffron entirely, leaning on smoked paprika and the orange oil that chorizo releases. That rendered oil is the flavour base, which is why he browns the sausage first and sets it aside.
Keep the stock properly hot before it hits the rice. Cold liquid stalls the pan and the grains turn gluey instead of tender. Stir only to settle everything in, then leave it, since paella rice firms up wrong if you keep fussing with it.
Gordon Ramsay Paella Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
15
minutes35
620
kcalPaella builds bold smoky layers in one pan until everything turns tender with a crisp golden crust beneath.
Ingredients
- Meat
300g piece chorizo, sliced
4 skinless, boneless chicken thighs, cut into chunks
- Base
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
1 tbsp sweet smoked paprika
- Rice and liquid
300g paella rice
1 litre chicken stock, hot
- Vegetables
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
150g frozen peas, defrosted
3 large ripe tomatoes, cut into chunky pieces
- To finish
25g pack fresh flat-leaf parsley, leaves picked and chopped
Lemon wedges, to serve
Directions
- Heat a large deep frying pan over medium heat with a little of the olive oil. Brown the chicken for 3 to 4 minutes, then lift out with a slotted spoon and set aside.
- Add the chorizo and cook 3 to 4 minutes, until golden and the oil has released. Remove and set aside with the chicken.
- Add the remaining olive oil and the onion, softening for 6 to 8 minutes. Stir in the garlic and smoked paprika, cook 1 minute, then add the rice and stir to coat.
- Pour in the hot stock and simmer 10 minutes, stirring now and then. Return the chicken and add the peppers, peas and tomatoes, cooking 5 minutes and topping up with a splash of stock or hot water if it looks dry.
- Season, then stir the chorizo and parsley back through. Cook 5 more minutes, until the rice is just tender and most of the liquid has gone. Serve with lemon wedges.
FAQs
Can I use chicken breast instead of thighs?
You can, though thighs are the better choice here. Breast meat dries out over the long simmer, while thigh stays juicy and handles the stock without going stringy. If breast is all you have, cut the chunks larger and return them to the pan slightly later.
What kind of chorizo should I use?
Reach for firm cured cooking chorizo sold as a whole piece, not the soft fresh sausage. The cured kind keeps its shape and bite through the simmer instead of crumbling apart. Slice it into thin coins so every piece browns and crisps at the edges.
Can I add prawns or mussels?
Prawns and mussels both work as an add-in. Scatter them over the rice in the last five minutes, pressing them in lightly so they steam through. Add them any earlier and they turn rubbery before the rice is ready.
How do I get the crispy layer on the bottom?
That crust is the socarrat, and it forms in the final minutes. Turn the heat to high for one to two minutes once the liquid has mostly gone, then stop stirring completely. Listen for a gentle crackle, which tells you the base is caramelising rather than burning.
What should I serve with it?
Keep the sides light, since the paella is filling on its own. A crisp salad or a plate of green beans in mustard dressing cuts through the smoky rice nicely. Crusty bread and an extra wedge of lemon round out the table.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.