GORDON RAMSAY RECIPES

When I first do a version of a classic dish like paella, I try
to use a minimum of number of ingredients and steps so we focus on the
technique. So, while you experienced paella makers will probably find this
quite unremarkable, it really is intended for the first-timer.

Real paella is not baked, but cooked on top of a fire, which
results in a similarly textured rice to what you see here, except a layer
caramelizes onto the bottom of the pan, and those gloriously crunchy bits are
considered the best part. So, basically I’m telling you we left out the best
part.

The trade-off is that this method eliminates most of the
finesse and monitoring required by the traditional method. Consider this a
gateway paella, and the first step to a serious, lifelong addiction. Besides
the method, ideally you’ll use a wider variety of ingredients; things like
clams, mussels, squid, chicken are all very commonly used, and will make your
rice that much more interesting.

No matter how you cook you paella, one thing you must try to
include is the saffron. Besides the short-grain rice, this is probably the most
key addition. Unfortunately, the flavor and aroma are almost impossible to
describe, so you really need to experience it yourself to fully understand.
I’ve heard it described using things like “earthy metallic honey,” and “rusty
champagne,” but these really don’t do it justice.

Anyway, if you’ve never tried to make paella before, I
really hope this inspires you to give it a go. The Arborio we use here is easy
to find in the big grocery stores, and as long as you stick to the liquid/rice
ratio, there’s not a lot that can go wrong. And like I said in the video, stay
tuned for my future attempt at a more classic version. In the meantime, I hope
you give this quick and easy paella a try soon. Enjoy!

Ingredients for 4 large portions:

(best to use a 12 or 13 inch wide skillet)

For the saffron broth:

2 tsp olive oil

reserved shrimp shells from 1 pound of jumbo shrimp

1/2 to 1 tsp saffron threads, depending on how strong you
want the flavor

2 1/4 cups chicken broth

*Simmer for 20 minutes, strain and reserve. Be sure to
season generously with salt, or your rice will be bland.

For the paella:

1 tbsp olive oil

8 oz sliced chorizo sausage, or any smoky, spicy sausage

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/3 cup Arborio rice

1/2 cup green peas

1 tsp regular or smoked paprika, optional depending on how
much was in the sausage

2 cups (exactly) hot saffron broth, or just plain hot
chicken broth

1 pound peeled and deveined jumbo shrimp

1 sweet red pepper, cut into thin strips

salt and cayenne to taste

garnish top with a light drizzle of extra virgin olive oil,
and freshly chopped Italian parsley

lemon wedges, optional (some love lemon, I prefer without,
but give it a try and see)

*Bake at 425 degrees F. for 20 minutes, then finish over
med-high flame until rice is just tender. It will be firm and slightly sticky.
Don’t burn it, but you can leave it on the flame a little longer to try and get
the rice to caramelize and crust onto the bottom of the pan, like the classic
version. Be careful.

Tag: chorizo paella recipe gordan ramsey

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

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