Paella (Serves 4)
Ingredients
- 200g of Campofrio chorizo sausage (£1.56)
- 175g of cooked mussels (96p)
- 1 large green pepper (87p)
- 1 large red onion (20p)
- 200g of tomatoes (44p)
- 500g of easy cook white rice (64p)
- 200g of squid rings (£1.18)
The cupboard staples…
Salt, black pepper, olive oil, 6 cloves of garlic, paprika, 2 chicken stock cubes, turmeric and 200g of frozen peas
Total cost
If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA where it came to £5.85 - that’s £1.46 per head!
Instructions
- My preference is to prepare everything first so you can concentrate on the cooking part of the recipe. So you’ll need to roughly chop the onions, garlic, tomatoes, chorizo and pepper – rough is more authentic! Also make up 2 pints of chicken stock. Get the oven pre heated to 180C.
- Get a medium sized paella pan on to a medium heat (you could get away with a flame resistant oven dish if you don’t have a paella pan) and add some olive oil. Fry off the chorizo first for 2 minutes, then add the onions and pepper and gently fry for a further 3 minutes. Then add the garlic, 2 teaspoons of paprika, 1 teaspoon of turmeric and 350g of rice – cook for a further 2 minutes.
- Once all the ingredients have a bit of colour on them, add the mussels, squid and tomatoes – season well and add the chicken stock. Bring up to the simmer and cook for around 5 minutes, stirring occasionally so the rice doesn’t stick.
- After 5 minutes, add the peas to the pan, loosely cover with foil and place in the oven for 25 minutes (give it a stir a couple of times and add more liquid if need be – I would check after 15 minutes). Let it rest for 5 minutes when out of the oven.
- Happy eating!
Taken from our Frugal Recipe blog
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