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Phil Vickery’s Paella

4.0/5 rating (4 votes)
  • Serves: 4 or 8
  • Prep Time: 20 mins
  • Ready in: roughly 25 mins
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Phil Vickery’s Paella


  • 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

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  • 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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