Go Back
–+ servings
A visually stunning plate of Gordon Ramsay's chicken pilaf recipe, brimming with flavorful chicken, aromatic spices, and fluffy rice.

Gordon Ramsay Chicken Paella

There's nothing quite like a vibrant, flavourful paella to bring everyone together, and this chicken version is simply divine!
It's surprisingly straightforward to make, delivering that incredible crispy bottom and tender chicken everyone loves, perfect for a weeknight family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g boneless, skinless chicken thighs cut into 3-4 cm pieces
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 100 g frozen peas
  • 200 g bomba rice or arborio rice
  • 0.5 tsp smoked paprika
  • Pinch saffron threads steeped in 60 ml warm chicken broth
  • 700 ml hot chicken broth
  • 100 g cherry tomatoes halved
  • Fresh parsley chopped, for garnish
  • Lemon wedges for serving
  • Salt and freshly ground black pepper to taste

Equipment

  • gordon ramsay food

Method
 

  1. Season the chicken pieces generously with salt and pepper. Heat the olive oil in your gordon ramsay food (on a sauté or sear setting) over medium-high heat. Add the chicken and cook until nicely browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
  2. In the same pan, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant and slightly tender.
  3. Add the bomba rice and smoked paprika to the pan, stirring well to coat the rice. Cook for 1-2 minutes, allowing the rice to toast slightly.
  4. Pour in the hot chicken broth and the saffron-infused broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, spreading it evenly.
  5. Reduce the heat to low, cover the gordon ramsay food with a lid, and cook for 15-20 minutes without stirring. The goal is for the liquid to be absorbed and the rice to be tender, forming a crispy crust (socarrat) at the bottom.
  6. In the last 5 minutes of cooking, gently stir in the frozen peas and cherry tomatoes. Once the liquid is absorbed and the rice is tender, remove from heat and let it rest, covered, for 5 minutes.
  7. Garnish with fresh chopped parsley and serve immediately with lemon wedges. Enjoy your perfectly crispy and flavourful paella!

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 40gFat: 18gSaturated Fat: 4gCholesterol: 90mgSodium: 900mgPotassium: 650mgFiber: 5gSugar: 6g

Notes

For that coveted crispy 'socarrat' bottom, resist the urge to stir the rice once the broth is added. Letting it cook undisturbed on low heat is the secret to a perfect paella!

Tried this recipe?

Let us know how it was!