Phil Vickery’s Paella
rating (4 votes)
4 or 8
roughly 25 mins
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
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.
Note: Serves 4 people as a main course or 8 as a starter
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