Ingredients
- 6 tbsp olive oil
- 2 small onions, finely chopped
- 3 cloves garlic, peeled and chopped
- 1 red pepper, cut into 1cm pieces
- ½ tsp smoked paprika
- pinch or two of saffron
- 350g short grain or paella rice
- 200g boned chicken or rabbit thigh, skin on roughly cut up
- 250g (125g of each) baby squid and shell on prawns in the shell
- 250g (125g of each) fresh mussels and baby scallops,
- 600mls roughly, boiling water
- 1½ vegetable or chicken stock cubes, crumbled
- 2 tbsp tomato puree
- only a little salt needed
- course ground black pepper
- 1 large bunch of fresh parsley, chopped roughly
Method
- Pre-heat the oven to 200°C gas mark 6.
- Heat the oil, and then add the onions, garlic, and pepper.
- Cook for 10 minutes so the pepper releases its colour slightly, add the paprika, 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, a little salt and pepper and really mix well.
- Bring back to the boil, cover with a tight fitting lid and then pop into the oven. Cook for 12-14 minutes.
- Finally add the mussels and scallops place the lid back on and cook for a further 8-10 minutes gently.
- Remove from the oven, remove the lid and stir well, you may need to add a little more oil.
- Re cover and leave for 5 minutes, then serve with plenty of chopped parsley.
Phil's Tips
Note: Serves 4 people as a main course or 8 as a starter
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