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My Paella

3.0/5 rating (42 votes)
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Moderate
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My Paella

In Catalonia, mixing meat and seafood is a very old tradition, adding pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella is common in other regions. 


  • 6 tbsp extra virgin olive oil
  • 2 small onions, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 1 large red pepper, cut into 1cm pieces
  • pinch or two of saffron
  • 350g paella rice
  • 250g chicken, skin on roughly 2-3cm pieces
  • 125g baby squid, roughly chopped
  • 125g shell on prawns
  • 200g fresh mussels
  • 8 fresh scallops, cut into 4, including the roes
  • 600-650 mls roughly, boiling water
  • 1½ vegetable or chicken stock cubes, crumbled
  • ½ tsp smoked paprika
  • only a little salt needed
  • course ground black pepper
  • 1 large bunch of fresh parsley, chopped roughly

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  • Heat the oil, in a large paella pan.
  • Add the onions, garlic, and pepper.
  • Cook for 5-6 minutes then add the saffron and tomato puree mix well.
  • Next add the rice and coat well in the oil and onion.
  • Then add the chicken pieces and mix really well.
  • Add the prawns and squid and mix well again.
  • Next, add the boiling water, stock cube, paprika, little salt and pepper and really mix well.
  • Bring to the boil, stir well and cover with a tight fitting lid, cook for 10-12 minutes stirring occasionally.
  • Add the mussels and scallops place the lid back on and cook for a further 2-3 minutes gently, until the mussels open and the rice is just cooked.
  • Add the scallops and just warm through.
  • Remove from the heat oven, and stir well, you may need to add a little more oil, salt and pepper.
  • Re cover and leave for 5 minutes, then serve with plenty of chopped parsley sprinkled over.

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