|Recipe from: foodiebaker|
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.”
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
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
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
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.
- Adapted from Gordon Ramsay's Perfect Paella
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
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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