Paella Recipe Gordon Ramsay

6. Five mins before the end of cooking add the mussels, prawns, squid and monkfish to the pan. Stir, and replace the lid to finish cooking.

Gordon Ramsay is joined in the kitchen by fashion stylist Gok Wan in the Christmas special for his Cookalong show. Their aim is to prove that everyone can prepare delicious homemade dishes for a 3 course dinner within 60 minutes. If you are planning to cook along to this program (showing at 7.55pm tonight, 20 Dec 09 on

Here is a picture of some of the required ingredients. No time to make stock or pop down to the butchery to get

The Ultimate Seafood Paella Recipe

Is not commonly available in Singapore but is a necessary ingredient for this dish as it is near impossible to find Bomba Rice (traditional Spanish rice) for paella. Please do not substitute with

Unfortunately, my schedule didn't permit me the time to stop by Bunalan during their operating hours to get the rice so I found myself doing the headless chicken run covering 8 locations before I finally found some at the 24 hour Cold Storage outlet in Katong Mall. I couldn't find any Arborio Rice in Culina Dempsey (sold out), both supermarkets at Vivocity, the Cold Storage in Harbourfront, the 24 hour Cold Storage in Holland Village, the 24 hour NTUC at Esso Station along Still Road and Mustafa.

Saffron is the world's most expensive spice and is an essential ingredient for Paella as it imparts a distinctive flavour to the dish. This is another ingredient that's a little tricky to find in Singapore. Many supermarkets sell it but if you examine them closely, the saffron threads look awfully limp and as if they haven't been stored well. I've even found mould in some of the saffron boxes in the supermarkets. I bought my Saffron from Culina in Dempsey.

Paella: The Original One Pan Dish: Over 50 Recipes For The Spanish Classic

Flat Leaf Parsley is not available in all supermarkets but can be found in places like Culina or supermarkets at locations serving the expatriate crowd.

As I find the saltiness to be more subtle than that of table salt and I like that it is less processed than table salt. Easily available in most supermarkets.

I like using Bombay Onions instead of White Onions or Yellow Onions in my cooking because they have a sweeter flavour and is also alot cheaper.

Beef Wellington Recipe

I couldn't find Monkfish so I substituted it with Scallops. As I didn't have the time to head down to Tekka Market to buy my seafood, I settled for what was available in the supermarket.

I didn't bother covering the pan as traditional paella pans do not have covers. I'm glad to finally use my paella pan after keeping it in my cupboard for years! If you do not have a paella pan, a large based pan/pot should do.

Do not use a small based pot, as the tendency would be to stir often to ensure an even cooking and prevent burning. An important point to note is not to stir the paella too often as it could release too much starch from the rice thereby creating a creamy seafood risotto instead.

Rezept Für Paella

My paella was a little too soggy for my liking. I think I shall adopt the Spanish method, which is to gradually add stock as the rice absorbs the fluid, the next time I make this. The flavour of saffron and paprika was awesome. Difficulty rating: 2 out of 5

I couldn't find Monkfish so I substituted it with Scallops. As I didn't have the time to head down to Tekka Market to buy my seafood, I settled for what was available in the supermarket.

I didn't bother covering the pan as traditional paella pans do not have covers. I'm glad to finally use my paella pan after keeping it in my cupboard for years! If you do not have a paella pan, a large based pan/pot should do.

Do not use a small based pot, as the tendency would be to stir often to ensure an even cooking and prevent burning. An important point to note is not to stir the paella too often as it could release too much starch from the rice thereby creating a creamy seafood risotto instead.

Rezept Für Paella

My paella was a little too soggy for my liking. I think I shall adopt the Spanish method, which is to gradually add stock as the rice absorbs the fluid, the next time I make this. The flavour of saffron and paprika was awesome. Difficulty rating: 2 out of 5