Baked paella for $9.90

Serving size: Serves 4
Cuisine type: Spanish
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

1 tablespoon oil
1 onion, chopped
1 small red capsicum, seeded, chopped
1 chorizo, halved, sliced
400g chicken thigh fillets, sliced
2 tomatoes, chopped
2 garlic cloves, crushed
2 teaspoons paprika
1 teaspoon turmeric
pinch dried chilli flakes
2 cups Arborio rice
2½ cups chicken stock
1 lemon, cut into wedges
¼ cup black olives
parsley leaves, green salad, to serve

METHOD

Preheat oven to hot, 200°C.
Heat oil in a large saucepan on high. Sauté onion, capsicum and chorizo for 2-3 minutes, stirring occasionally, until tender. Add chicken and cook for 3-4 minutes. Mix in tomatoes, garlic and spices. Cook for 1 minute.
Stir in rice and stock. Bring to the boil. Transfer to a 2-litre casserole dish. Cover with foil and bake for 30 minutes. Top with lemon wedges and olives. Bake, covered, for a further 5-10 minutes, until rice is tender. Sprinkle with parsley and serve with a green salad.

Top Tip

For a cheaper meal, use salami in place of chorizo and replace some of the chicken with extra vegetables or canned beans.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 29).

MESSENGER