2.3/5 rating (4 votes)
  • Serves: 4-8
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Print Recipe:


  • 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 long grain rice
  • 200g chicken thigh, skin on roughly cut up
  • 500g shellfish, shell on prawns
  • baby scallops
  • baby squid and fresh mussels ion the shell
  • 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


  1. Pre-heat the oven to 200°C gas mark 6.
  2. Heat the oil, and then add the onions, garlic, and pepper.
  3. Cook for 10 minutes so the pepper releases its colour slightly, add the paprika, saffron and tomato puree mix well.
  4. Next add the rice and coat well in the oil and onion.
  5. Then add the chicken pieces and mix really well.
  6. Add the shellfish, mix well again.
  7. Next, add the boiling water, stock cube, a little salt and pepper and really mix well.
  8. Bring back to the boil, cover with a tight fitting lid and then pop into the oven. Cook for 15 minutes.
  9. Remove from the oven, remove the lid and stir well, you may need to add a little more oil.
  10. Re cover and leave for 10 minutes, then serve with plenty of chopped parsley.

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