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.
