Making A Spanish Paella For 4 People For Under 10 Recipe

I absolutely love this recipe because it’s like taking a mini-vacation to Spain with every bite, blending the smoky goodness of chorizo with the rich aroma of saffron and paprika. Plus, it’s super fun to make, bringing together a medley of vibrant ingredients that come together to create a comforting dish I can easily share with friends, making weeknights feel special.

I enjoy the creative act of cooking on a budget, and this Spanish Paella for four people is an adventure in cooking deliciously on a dime. With ingredients like tender chicken thighs, savory chorizo sausage, and delicate saffron threads, this dish bursts with flavor and promises a most delightful meal.

And yet, when you look at the overall cost, there’s not much lost in the translation from high to low amounts. This is certainly a culinary experience that doesn’t break the bank!

Ingredients

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Ingredient Quantities

• 1 cup of short-grain rice (such as Bomba or Arborio)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 pinch saffron threads (optional)
• 2 cups chicken broth or vegetable broth
• 1/2 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 pound chorizo sausage, sliced
• 1/2 cup frozen peas
• Salt and pepper to taste
• 1 lemon, cut into wedges, for serving

Instructions

1. In a large, shallow pan or paella pan, heat the olive oil over medium heat. Add the chicken pieces and cook them until they are browned on all sides. Remove the chicken and set it aside.

2. In the same pan, combine the chorizo sausage, cut into matchstick-size slices, and cook for about 2 minutes, allowing them to release their oils. Remove from the pan and set aside with the chicken.

3. Put the onion in the pan and sauté until it becomes translucent. Add the minced garlic and the chopped red bell pepper to the pan, cooking for another couple of minutes until they are softened. This is a basic mirepoix, the classical aromatic base for so many Latin American, Spanish, and Italian dishes.

4. Blend the smoked paprika and saffron threads (if using) together with the other ingredients, and heat until the flavors meld.

5. Combine the rice and the oil and spice mixture in the pan, stirring well so that the rice becomes coated.

6. Add the chicken or vegetable broth to the main pot, whisking to aerate and ensure even distribution of all the ingredients. Complete the initial seasoning with salt and pepper.

7. Reinsert the chicken and chorizo into the pan, distributing them evenly. Let the mixture come to a very gentle simmer.

8. Reduce the heat and allow the paella to cook uncovered for approximately 15 minutes, or until the majority of the liquid has been taken up and the rice is soft.

9. Spread the frozen peas evenly over the top of the paella, then add them to the dish. Cook for another 5 minutes, or until the peas are heated through.

10. Take the pan off the heat, put a clean tea towel over it, and let it rest for 5 minutes. Serve hot with lemon wedges on the side. Enjoy!

Equipment Needed

1. Large, shallow pan or paella pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Clean tea towel
9. Serving platter or plates

FAQ

• Q: Can I use a different type of rice?A: You can use medum-grain rice to make paella, but it is best to use either short-grain rice or if necessary, substitute with Bomba or Arborio rice. When it comes to rice, be sure to use the kind that is found in traditional paella.
• Q: Is the saffron necessary?1. Saffron adds a distinctive flavor and color but is optional to keep the recipe budget-friendly.
  2. You can use a pinch of turmeric for color instead.
• Q: Can I make this recipe vegetarian?A: Yes, the chicken and chorizo can be left out, and the number of vegetables can be increased. Using vegetable broth makes it suitable for vegetarians.
• Q: How do I store leftover paella?A: Leftovers should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days. When you’re ready to eat, reheat gently on the stove or in the microwave.
• Q: Can I use fresh peas instead of frozen?A: Certainly, you can use fresh peas. Just remember to toss them into the pot a little sooner than you would if using dried peas, since they require only about 10 minutes to become tender. If you don’t want to use much firewood, you’re going to need to keep the pot covered.
• Q: Do I need special equipment to make paella?A large, wide pan is best, but any heavy skillet that allows the rice to cook in a single, even layer will do.
• Q: How can I adjust the spice level?A: To make it hotter, add a pinch of red pepper flakes, or use some spicy chorizo. If you want to make it milder, use a more mild chorizo, or cut back on the amount of paprika that you use.

Substitutions and Variations

1 cup of short-grain rice (like Bomba or Arborio) can be swapped out for 1 cup of medium-grain rice.
One teaspoon of smoked paprika can be replaced with one teaspoon of standard paprika plus a dash of cayenne pepper.
1/4 pound chorizo sausage, sliced can be substituted with 1/4 pound smoked sausage or any spicy sausage, sliced.
1/2 cup frozen peas can be substituted with 1/2 cup fresh or canned peas, drained.
1 lemon, cut into wedges, for serving can be substituted with lime wedges.

Pro Tips

1. Infuse the Saffron: If using saffron threads, soak them in a few tablespoons of warm broth for about 10 minutes before adding. This helps release their flavor and color more effectively.