Chicken, Chorizo and Prawn Paella
love the paella as it was so delicious and flavorful! I will definitely be
making it more often in the future.” JASLINE
thighs, debone and de-skinned
sausage (~100 grams), sliced
onion, finely chopped
garlic, peeled and chopped
A pinch of
4 to 6 large
tiger prawns, trimmed and slightly butterflied
parsley, for garnish (optional)
oil in a paella pan (or a large, shallow frying pan/skillet, 12 to 14-inch in
diameter) over medium heat until shimmering.
While the oil
is heating, chop chicken into slightly bigger than bite-size pieces.
chicken in the hot oil to brown the sides.
chicken aside and add in the chorizo.
Lightly brown the chorizo then add in the
the onion is translucent and add in the garlic.
Sauteé for 1
Add in the
rice and sauté for a couple of minutes until rice is coated with oil.
While rice is
cooking, soak the saffron threads in the water for a couple of minutes.
Add the water
into the pan and crumble the stock cube all over.
Add in the
Turn the heat
up until it starts to boil then turn the heat down to medium-low to simmer.
Add in the
prawns, submerging completely (or as much as possible) underneath the rice.
occasionally and simmer uncovered, until the rice is al-dente.
Don't stir too much as you will end up
releasing too much starch from the rice, making it
At the end,
spread the paella evenly in the pan and turn the heat up to crisp up the bottom
slightly if you prefer crispier paella (but not too much!)
parsley (if using) and serve immediately with lemon wedges.
from Gordon Ramsay's Perfect Paella
find Spanish rice, so I used Arborio rice instead, which I found it in NTUC
Do you rinse
or not rinse the rice? I have seen Gordon Ramsay adding it directly into the
pan without washing it, but being paranoid, I decided to wash it anyway.
perplexed when Gordon Ramsay’s recipe stated a few saffron threads – just what
the world is a few? So I followed the package’s instructions and used about
15 threads of
When I made
the recipe for the first time, I added the saffron directly into the frying
I found that this resulted uneven coloring of the rice, so I will
recommend soaking the saffron threads in water first.
package’s instructions, I was supposed to use 1 stock cube for 500ml of water,
but because I have a lot of other ingredients contributing to the flavors, I
used half of what
was recommended, which was enough for my taste buds.
Different brand of stock cubes
have different recommendations, so do read the
large prawns otherwise they will turn to mush by the time you finish cooking
rice. If you can only get smaller prawns, add the prawns at a later stage.
For the prawns, I
used a pair of kitchen scissors and trimmed away the antenna
and the sharp edges (on top
of the head and at its tails). Then I snip the back
of the prawns and rinsed out the intestines.
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