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Gordon Ramsay Paella

Gordon Ramsay Paella
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A vibrant and deeply flavorful take on the classic Spanish paella, featuring perfectly seared chicken, succulent shrimp, and tender mussels in a saffron-infused rice. This stovetop method achieves the coveted socarrat, the crispy caramelized bottom layer, while keeping the seafood moist and the chicken juicy.

Ingredients

Scale
  • 1/4 cup olive oil, extra virgin
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g total), trimmed of excess fat
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium red bell pepper, stemmed, seeded, and diced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2 large ripe tomatoes, grated or finely chopped (about 1 cup pulp)
  • 1 tsp smoked paprika (pimenton)
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp saffron threads, crushed and steeped in 2 tbsp warm water for 10 minutes
  • 2 cups bomba or Calasparra paella rice (short-grain Spanish rice)
  • 4 cups low-sodium chicken broth, warmed
  • 1/2 cup dry white wine (such as Albariño or Sauvignon Blanc)
  • 12 large shrimp (16/20 count), peeled and deveined, tails on
  • 12 mussels, scrubbed and debearded
  • 1/2 cup frozen peas
  • 2 tbsp fresh flat-leaf parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Heat the olive oil in a large 14-inch paella pan or a wide 12-inch cast-iron skillet over medium-high heat until the oil shimmers and flows like water. Season the chicken thighs on both sides with kosher salt and black pepper, then place them skin-side down into the hot oil. Sear without moving for 5 to 6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and cook for another 4 minutes until the second side is browned. Transfer the chicken to a plate and set aside; they will finish cooking in the rice.
  2. Reduce the heat to medium. Add the diced onion and bell pepper to the pan with the rendered chicken fat and oil. Sauté, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom, for 4 to 5 minutes until the onion is translucent and the pepper has softened. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Add the grated tomatoes, smoked paprika, cayenne (if using), and the steeped saffron along with the soaking water. Stir well to combine, then cook for 2 to 3 minutes until the tomatoes darken and the mixture thickens into a paste-like sofrito. The oil should begin to separate from the solids around the edges of the pan.
  4. Add the rice and stir to coat every grain with the sofrito. Cook for 1 to 2 minutes, stirring constantly, until the rice becomes translucent at the edges and starts to crackle. This step toasts the grains and deepens their nutty flavor.
  5. Pour in the warm chicken broth and the white wine all at once. Stir once gently to distribute the rice evenly, then do not stir again for the remainder of cooking. Bring the liquid to a gentle boil over high heat, then immediately reduce to a low simmer. Taste the broth and adjust seasoning with a pinch more salt if needed.
  6. Nestle the seared chicken thighs skin-side up into the rice, spacing them evenly around the pan. Tuck the mussels into the rice with the hinge side down, so they open upward during cooking, and arrange the shrimp in a single layer on top. Scatter the frozen peas over the surface.
  7. Cook uncovered over medium-low heat for 18 to 20 minutes. Listen for a steady, gentle simmer—not a vigorous boil. After 15 minutes, check the rice: it should be almost tender and most of the liquid should be absorbed. If the rice looks dry before 18 minutes, add 1/4 cup of hot water or broth to the edges. Do not stir.
  8. After 18 minutes, increase the heat to high for the final 1 to 2 minutes. Listen for a crackling sound as the bottom layer of rice begins to caramelize and form the socarrat. Rotate the pan every 30 seconds to distribute the heat evenly. Remove the pan from the heat as soon as you smell a toasty, popcorn-like aroma—this indicates the socarrat is forming but not burning.
  9. Remove the pan from the heat and cover loosely with a clean kitchen towel or aluminum foil. Let the paella rest for 5 minutes. During this time, the residual steam will finish cooking any stubborn grains, and the socarrat will set without becoming bitter.
  10. Discard any mussels that remain closed. Garnish the paella with chopped parsley and arrange lemon wedges around the pan. Serve directly from the pan, scooping down to the bottom to lift some of the crispy socarrat with each portion.

Notes

Refrigerate leftover paella in an airtight container for up to 3 days. To reheat, place a portion in a skillet over medium-low heat with 1 tablespoon of water or broth, cover, and warm for 4 to 5 minutes until steaming. For the freezer, transfer cooled paella to a freezer-safe container and freeze for up to 2 months. Reheat directly from frozen in a covered skillet over low heat with 2 tablespoons of liquid, stirring gently twice, until heated through (about 8 to 10 minutes). The socarrat will not be as crisp after freezing. For best results, use bomba or Calasparra rice—these short-grain varieties can absorb up to three times their volume in liquid without getting mushy. Never use long-grain rice like jasmine or basmati; they will not yield the correct texture.

Nutrition

Keywords: Gordon Ramsay paella, paella recipe, Spanish rice, saffron rice, seafood paella, chicken paella, one-pot meal, stovetop paella, socarrat, weeknight dinner, restaurant style paella

Find it online: https://britishrecipes.uk/gordon-ramsay-paella-recipe/