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Recipe from: foodiebaker Image Credit: |
Chicken, Chorizo and Prawn Paella
(Gordon Ramsay)
“I really
love the paella as it was so delicious and flavorful! I will definitely be
making it more often in the future.”
Ingredients:
2 tablespoons
olive oil
2 chicken
thighs, debone and de-skinned
1 chorizo
sausage (~100 grams), sliced
½ medium
onion, finely chopped
1 clove
garlic, peeled and chopped
200g Spanish
rice
500ml water
½ chicken
stock cube
A pinch of
saffron threads
4 to 6 large
tiger prawns, trimmed and slightly butterflied
½ teaspoon
dried rosemary
Chopped
parsley, for garnish (optional)
1 lemon, cut
into wedges
Method:
Heat olive
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.
Place the
chicken in the hot oil to brown the sides.
Push the
chicken aside and add in the chorizo.
Lightly brown the chorizo then add in the
onion.
Sauté until
the onion is translucent and add in the garlic.
Sauteé for 1
minute more.
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
dried rosemary.
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.
Stir
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
sticky.
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!)
Garnish with
parsley (if using) and serve immediately with lemon wedges.
Notes:
- Adapted
from Gordon Ramsay's Perfect Paella
Super Naggy:
I couldn’t
find Spanish rice, so I used Arborio rice instead, which I found it in NTUC
finest.
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.
I was
perplexed when Gordon Ramsay’s recipe stated a few saffron threads – just what
in
the world is a few? So I followed the package’s instructions and used about
15 threads of
saffron.
When I made
the recipe for the first time, I added the saffron directly into the frying
pan, but
I found that this resulted uneven coloring of the rice, so I will
recommend soaking the saffron threads in water first.
Based on
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
instructions first!
Use really
large prawns otherwise they will turn to mush by the time you finish cooking
the
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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