Paella Recipe That Took More than a Year

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.

Dry 4 chicken thighs thoroughly on paper towels to remove moisture.

Trim any skin and fat from the chicken thighs, but do not discard them.

Salt the chicken on all sides and coat in a tiny bit of grilling glaze (optional).

Put the chicken in the fridge until ready to use.

Turn on the oven to 450F.

Set a 12-inch cuisinart pan over high heat and add a couple of teaspoons of olive oil.

Swirl the pan to coat it evenly and sprinkle a thin layer of salt on the bottom of the pan.

Place the trimmed chicken skin into the pan, laying it out flat.

While the chicken skin is browning, prep the veggies: slice shiitake mushrooms (removing tough stems), and use skinny green beans.

Flip the chicken skin and move it around to ensure even browning.

Once browned, move the skin to one corner of the pan and add the veggies with a pinch of salt.

After browning the veggies, remove them from the pan and discard the chicken skin.

Add 1 diced yellow onion and 1 diced red bell pepper to the pan with a pinch of salt and a glug of olive oil.

Cook over low to medium heat, stirring occasionally, until the onions are translucent and the veggies are golden brown.

Add 2 cloves of minced garlic, a tiny bit more olive oil and salt, and cook for one minute.

Add a big pinch of saffron and 1 teaspoon of Spanish smoked paprika, cooking for one minute to release the aroma.

Pour in ¼ cup of dry white wine and ¼ cup of chopped canned or boxed tomatoes, boiling down to a thick paste.

Add 3.5 cups of chicken stock and season carefully with salt, adjusting based on whether the stock is salted or unsalted.

Bring the stock to a boil, then sprinkle 250g (1 cup and ¼) of Calasparra rice evenly over the stock without stirring it again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens