This weekend will see millions of holidaymakers head off to mark the start of the summer break.
But if you’re stuck at home, Phil Vickery is here to bring a taste of the Med to your kitchen with his quick and easy paella.
4 tbsp olive oil
2 small onions, finely chopped
3 cloves garlic, peeled and chopped
1 red pepper, cut into 1cm pieces
½ tsp paprika, optional
350g long grain rice
200g frozen chicken strips, defrosted and cooked
500g frozen jumbo prawns or mixed seafood
600mls boiling water, roughly
1½ vegetable stock cubes, crumbled
3 tbsp tomato puree
Salt and freshly ground black pepper
2 pots fresh parsley, chopped roughly
Preheat the oven to 200°C, gas 6.Heat the oil, and then add the onions, garlic, and pepper. Cook for 10 minutes so the pepper releases its colour slightly, add ½ tsp paprika to help that along.
Next add the rice and coat well in the oil and onion. Then add the chicken pieces and the prawns then mix really well.
Next, add the boiling water, stock cube, tomato puree, 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 15 minutes.
Remove from the oven, remove the lid and stir well. Re-cover and leave for 10 minutes, then serve with a sprinkling of parsley