Phil Vickery's summer paella

Phil’s bringing a taste of Spain to you as he shares his classic Paella recipe encapsulating the ultimate flavours of Summer.

Serves: 4


6 tbsp olive oil

2 small onions, finely chopped

3 cloves garlic, peeled and chopped

1 red pepper, cut into 1cm pieces

Pinch or two of saffron

1 tbsp tomato puree

350g short grain Paella rice

4 skinned, boned, chicken thighs, cut into 4 pieces

8 large prawns

200g baby squid

½ tsp smoked paprika

4 fresh ripe tomatoes, chopped

About 600ml boiling fish or chicken stock

250g fresh mussels

12 fresh scallops

Salt, if needed needed

Ground black pepper

1 large bunch of fresh parsley, chopped roughly


1. Heat the oil, and then add the onions, garlic, and pepper. Cook for 5-10 minutes so the pepper releases its colour slightly, then add the saffron and tomato puree and mix well.

2. Pour in the rice and coat well in the oil and onion, then add the chicken pieces and mix really well

3. Add the prawns and squid and mix again

4. Next, sprinkle over the paprika and tomatoes, add the boiling stock, season and mix together

5. Bring back to the boil, then turn down the heat and simmer for 10 minutes

6. Finally, add the mussels and scallops, cover the pan loosely with foil and cook gently for a further 8-10 minutes

7. Turn off the heat and leave covered for 10 minutes. Serve with plenty of chopped parsley

Phil says: "I once had this dish over a lazy Sunday lunch in Spain some years ago with the family. In fact it was so good I asked the chef for the recipe and here it is. It had so much depth of flavour and colour - it was delicious."