Phil Vickery’s summer paella bursting with flavour!
Just because it’s miserable outside doesn’t mean it has to be in your kitchen! Phil’s bringing the taste of sunny Spain to the studio with his delicious Paella recipe that’s bursting with Spanish flavour.
Paella
Serves 8
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
2 tbsp tomato purée
350g short grain or paella rice
200g boneless chicken thighs, roughly cut up
250g prawns, in the shell
600ml boiling water, roughly
1 ½ vegetable or chicken stock cubes, crumbled
A little salt and freshly milled black pepper
250g fresh mussels
1 large bunch fresh parsley, chopped roughly
Method
1. Preheat the oven to 200℃, gas mark 6.
2. Heat the oil in a large oven proof pan, 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.
3. Next, add the rice and coat well in the oil and onion. Add the chicken pieces, mix again and then add the prawns and combine.
4. 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.
5. Finally, add the mussels, place the lid back on and cook for a further 8-10 minutes gently
6. 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.