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Servings 8
Calories 302 kcal
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients
 

  • 6 tbsp olive oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, peeled and chopped
  • 1 red pepper, cut into 1cm pieces
  • ½ tsp smoked paprika
  • pinch or two of saffron
  • 350 g short grain or paella rice
  • 200 g boned chicken or rabbit thigh, skin on roughly cut up
  • 125 g baby squid
  • 125 g prawns in the shell
  • 125 g fresh mussels
  • 125 g baby scallops
  • 600 ml boiling water, roughly
  • 1 ½ vegetable or chicken stock cubes, crumbled
  • 2 tbsp tomato purée
  • only a little salt needed
  • freshly milled black pepper
  • 1 large bunch fresh parsley, chopped roughly

Instructions
 

  • Pre-heat the oven to 200C 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.
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Nutrition Facts
Phil Vickery's Paella
Amount per Serving
Calories
302
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
58
mg
19
%
Sodium
 
313
mg
14
%
Potassium
 
239
mg
7
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Classic Main Courses, Main Course, Seafood, Vegetables
Cuisine Spanish
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