Phil Vickery cooked this for This Morning presenter Holly Willoughby.
Ingredients
- 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
- 350 g12¼ oz long grain rice
- 200 g7 oz chicken thigh, skin on, roughly cut up
- 500 g17¾ oz shellfish, shell on prawns, baby scallops, baby squid and fresh mussels in the shell
- 600 ml21 fl oz (approx) boiling water
- 1½ vegetable or chicken stock cubes, crumbled
- 2 tbsp tomato puree
- A pinch of salt
- Course ground black pepper
- 1 large bunch fresh parsley, chopped roughly
Method: How to make Phil Vickery’s cheats' Paella
1
Preheat the oven to 200C/Gas 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 and mix well.
4
Next add the rice and coat well in the oil and onion, then add the chicken pieces and the prawns and mix really well. Add the shellfish and mix again.
5
Add the boiling water, stock cube, tomato puree, a little salt and pepper and really mix well.
6
Bring back to the boil, cover with a tight fitting lid and then pop into the oven. Cook for 15 minutes.
7
Remove from the oven, remove the lid and stir well. Leave for ten minutes
To serve:
8
Serve with a sprinkling of parsley.
