Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings

saffron

💰Cheaper: turmeric

Turmeric provides a similar color at a lower cost.

rabbit

💰Cheaper: chicken thighs

Chicken thighs are more accessible and affordable.

green beans

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat a 10-inch sauté pan over medium heat and add olive oil.

Season 6-8 chicken wings heavily and add to the pan, cooking until they release easily and are browned.

While the chicken wings cook, finely mince 1 shallot and a few cloves of garlic.

Flip the chicken wings to brown the other side until almost fully cooked.

Cut a handful of green beans in half and prepare sweet peppers by dicing them.

Add the minced shallot, garlic, and diced sweet peppers to the pan, cooking until softened.

Add the green beans to the pan and sauté for about 2 minutes.

In a microwave-safe measuring jug, combine 1 cup of white wine and 1 cup of water, then microwave for a couple of minutes to heat.

Add the heated liquid to the pan along with a pinch of saffron and salt, stirring to combine.

Add 1 cup of short grain rice to the pan and stir it in, then let it simmer without stirring.

After the rice has plumped up a bit, taste it for doneness and add more water if necessary.

If there's excess water, increase the heat to boil it off and create the socarrat, watching closely for burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens