Budget recipes
Easy paella for $10
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
2 tablespoons olive oil
2 tomatoes, chopped
1 red capsicum, seeded, sliced
1 red onion, chopped
1 garlic clove, crushed
1½ cups long-grain rice
3 cups chicken stock
1 tablespoon lemon juice
½ teaspoon turmeric
1 bay leaf
1 cup chopped cooked leftover chicken (see tip)
12 mussels, cleaned
1½ cup frozen peas
¼ cup stuffed green olives, to serve
METHOD
- Heat oil in a large frying pan on high. Saute tomatoes, capsicum, onion and garlic for 4-5 minutes, until onion is tender. Add rice. Cook, stirring, for 1 minute, until coated in oil.
- Stir in stock, juice, turmeric and bay leaf. Season to taste. Bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes, until rice is tender and liquid is almost absorbed.
- Stir through chicken, mussels and peas. Cook, covered, for 5 minutes, until mussels open (discard any unopened ones). Serve garnished with olives.
Top tipInstead of leftover chicken, you can use 2 chicken thigh fillets, chopped and cooked.
