Phil's Paella

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Moderate
  • Print:
Phil's Paella

Once had this dish over a lazy Sunday lunch in Spain some years ago with the family. In fact it was so good I asked the chef for the recipe and here it is. I had some much depth of flavour and colour is was delicious.


  • 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
  • 4 skinned boned chicken thighs, cut into 4 pieces
  • 200g baby squid, roughly chopped
  • 8 large prawns, not freshwater ones
  • 250g fresh mussels
  • 12 fresh scallops
  • 600mls roughly, boiling fish or chicken stock
  • only a little salt needed
  • course ground black pepper
  • 1 large bunch of fresh parsley, chopped roughly

Share This

Follow Phil


  • Heat the oil, and then add the onions, garlic, and pepper.
  • Cook for 5-10 minutes so the pepper releases its colour slightly, 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, sprinkle over the paprika then add the boiling stock, a little salt and pepper and really mix well.
  • Bring back to the boil, then turn down the heat and simmer for 10 minutes.
  • Finally add the mussels and scallops, cover loosely with foil and cook for a further 8-10 minutes gently.
  • Turn off the heat and leave covered for 10 minutes, then serve with plenty of chopped parsley.

You might also like

Cheat's Paella
Cheat's Paella
Phil Vickery’s Paella
Phil’s Paella
Wild Rabbit Paella
Wild Rabbit Paella