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.

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It’s not often that I post a video for an alternative method on a classic recipe before I’ve actually shown the real deal, but
that’s what we have with this incredible baked mushroom risotto.

I was playing around with a baked paella recipe, and began
wondering what would happen if I used a similar method for doing risotto. As
you’ll see, the beginning and the end of the recipe are pretty standard, but
we’ve taken the middle 15 minutes and moved it into the oven, in an attempt to
eliminate those dreaded “variables.”

The size, shape, and thickness of your pan, how fast you add
the liquid, and how high your heat is are factors that can wildly affect the
outcome when done on the stovetop. By using the oven for the majority of the
cooking, we don’t have as many things to worry about.

Of course, you still need to finish this thing off yourself,
and taste and test for doneness and seasoning, but that goes for any recipe. The
goal is to have the rice come out of the oven between 80-90% cooked, so that
all it takes is a final addition of liquid, and a few minutes of stirring to
recreate that signature “sauce” that makes this dish so famous.

I used a variety of risotto rice called “Carnaroli,” which is
known as “the king of rices.” Thanks to a higher starch content and
slightly longer grain, Carnaroli produces a beautifully creamy sauce, while
still maintaining a firm, toothsome texture. You should be able to find it
fairly easily at those fancy grocery stores, but if not, it’s readily available
online.

If you end up using Arborio rice, the most popular variety
sold for risotto, I’d suggest checking this after 10 minutes in the oven, as I
suspect it will cook slightly quicker than the Carnaroli. Besides, you can
always cook it an extra few minutes at the end. As many of us have learned the
hard way, you can’t un-cook something.

Besides being easier and more repeatable, this method
produced a risotto that was identical in looks, taste, and texture to anything
I can do on the stove. Having said that, I enjoy standing at the stove making
risotto the traditional way, as it’s one of the best meditations ever, so it
will be interesting to see which method I use the next time I’m craving the
dish.

Anyway, whether you’ve always been afraid to try risotto, or
you’ve mastered it and are just curious, I hope you give this a try soon.
Enjoy!

Ingredients for 4 portions:

3 tbsp butter

3 cups diced mushrooms

1/2 yellow onion, diced

salt and pepper to taste

cayenne to taste

1 cup Carnaroli or Arborio rice

2 1/2 cups chicken broth, plus more if desired

1/2 cup cream, plus a few tablespoons to finish

1/2 cup finely grated Parmigiano-Reggiano (don’t use that
fake crap)

2 tbsp sliced chives

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