Paella is one of those dishes that seems wrapped in mystique. People hear about saffron, special pans, and imported Spanish rice and assume it’s beyond their reach. That’s a shame because at its heart, paella began as peasant food – a practical dish built from what was available.
Poor Man’s Paella
While there are certainly authentic versions worth celebrating, a simple paella made with thoughtful ingredients can capture the spirit of the dish without taking out a second mortgage. And that thought becomes more appealing when you can have it on your table in just under an hour.
About Poor Man’s Paella:
Paella may be one of the most debated dishes in Spain. Every region, every family, and probably every cook seems to have an opinion on what belongs in it and what doesn’t.
That’s hardly surprising. Over the years, paella has evolved into countless variations. Some feature seafood, others chicken, rabbit, sausage, vegetables, or a combination. Some are elaborate dishes reserved for celebrations and gatherings; others are simple meals made for an ordinary family dinner.
Built around chicken thighs, saffron, and pantry-friendly ingredients, it’s a paella that captures the spirit of the dish. It proves that a few humble ingredients and a special touch or two can transform an ordinary evening into something memorable.
Serve With:
This is a meal that stands on its own. Serve with lemon or lime wedges, or pass a little red wine vinegar at the table for a bright finishing touch.
If you’re looking for a before-dinner appetizer, maybe you’ll want to stay on theme with this recipe for Red Lentil Dip with a Spanish flair. It’s a great answer to what to do with Red Lentils, and this recipe has a touch of wine, too.
Red Lentil Dip with a Spanish flair.
Making the Paella:
This recipe uses Arborio rice, which is widely available in many grocery stores and easier to find than specialty Spanish paella rice. Its ability to absorb flavor while maintaining its texture makes it an excellent choice here – and the recipe is formulated specifically for Arborio.
Resist the urge to stir once the liquid is added to the pan; doing so is likely to turn this starchy rice mushy.
As for the chicken, let your family be your guide. This recipe makes about four cups of rice, and anywhere from four to eight chicken thighs works well, so judge by your family’s appetites.
The Case for Saffron:
If you’re willing to make one small splurge in this recipe, make it the saffron. It’s what gives paella its unmistakable aroma, color, and character. Saffron may sound extravagant, but a little goes a surprisingly long way, and it’s the ingredient that transforms this dish into an experience.
Trust me here. I know saffron can seem intimidating. The first time I saw the tiny packet? It looked like something you’d buy in a dark alley (if I weren’t home in my pjs by nine), but still, it seemed like nothing but a few threads and air! I had yet to discover that tiny packet was enough for several meals.
Saffron isn’t measured in tablespoons or even teaspoons. It’s sold in small amounts because a pinch is enough to infuse an entire dish. You don’t taste saffron like other, less magical spices. Its flavor blooms and becomes the essence of the dish. It seeps into the rice, the broth, the aroma, the whole experience.
We all have our splurges. A coffee, a takeout meal, a delivery fee, something tossed into the cart because it sounds good. Yet the idea of buying saffron can stop us in our tracks. That’s always struck me as a little funny, because those small indulgences come and go. A dish so good that you remember it years later? That’s a splurge of a different kind.
Some meals just stick with you. They haunt you a little in the best possible way.
If You Like Poor Man’s Paella, You Might Also Like:
Check out my extensive menu for Chicken Dishes, but here are two other favorite recipes to start you out, and you’ll see plenty of options.
- Basque Chicken and Rice – this is a family favorite, my Mom made it, and I carried on the tradition. (Sometimes, I add a pinch of saffron when I have it.)
Poulet Basquaise Basque Chicken
- Roasted Red Pepper Shrimp Risotto – This easy, barely stir risotto is fabulous. And Arborio rice is just the thing to make it with.
Roasted Red Pepper Shrimp Risotto
Winning at the Grocery:
The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and shop selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.
Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.
I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon alone ever did.
Learn more in my Winning at the Grocery series. Here’s how it plays out in my kitchen with this recipe. I knew Paella can be done on a budget without feeling like it was! Just a few splurges made it feel special, and I put my money where it would have the most impact: the saffron and rice. The chicken and peas? Bought at a low and pulled from the freezer. The wine was in a jar in the fridge, waiting for the right occasion. And the rest? The discount store. The other ingredients, all bought at a low price over time, were waiting for their turn to shine.
Most of the savings didn’t happen when I made the recipe. They happened over weeks and months before. One smart purchase doesn’t change much. Do it over and over, and eventually an entire meal is built from ingredients bought at a discount.
Arborio Rice:
While everyday rice is often the right choice, Arborio has its place. It shines in paella and risotto and makes wonderfully creamy rice pudding.
- At last check, Arborio was available at Lidl, though not Aldi. Buyers’ clubs often offer better pricing than many grocery stores.
- Well-stocked groceries may carry their own brands, and some supermarkets and specialty stores offer it in bulk bins, allowing you to purchase only what you need.
- In a pinch, another short-grain rice can work in some recipes, though Arborio’s ability to absorb liquid while maintaining its texture is one of the reasons it performs so well in dishes like paella and risotto.
Saffron:
Recipes often stress buying high-quality saffron. What’s most important is knowing you’re buying real saffron, so purchase it from a reputable source.
- Don’t assume the most expensive saffron is always necessary. When saffron is graded and sorted, the most beautiful, intact threads are often sold as fine or fancy saffron.
- Broken threads may be sold as second-grade and at a lower cost, yet they deliver the same color, aroma, and flavor once they’re bloomed and added to a dish.
- Sometimes you’re paying for quality. Sometimes you’re paying for appearance. Knowing the difference is how you put an extraordinary meal on the table, whatever your budget.
Wine:
- Sign up for wine and liquor store emails, watch flyers, and keep an eye on sale and bargain bins. There are two major wine sale seasons each year: spring and fall. When you find a favorite at a great price, stock up. Many retailers offer additional discounts when buying multiple bottles; if they don’t advertise one, ask.
- Don’t be afraid to talk to the wine person, consultant, or sommelier. A good one will ask about your budget, what you’re serving, and your taste preferences, then steer you toward options you may never have considered.
- A good bottle on sale today is often cheaper than the same bottle at full price next month.
- Cooking is an ideal way to use up a partial bottle. Store leftover wine in a small airtight jar in the fridge until needed.
Poor Man’s Paella
Paella should be in everyone’s reach – here’s how to make it happen.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish Chicken
- Cuisine: Spanish
Ingredients
- 3 1/2 cups chicken stock
- salt & pepper to taste for the stock
- a pinch or two of saffron
- 2 tablespoons olive oil
- 4 to 8 boneless chicken thighs, best if skin on, enough for your family
- salt and freshly ground pepper
- 1/2 teaspoon pimenton (substitute paprika)
- 1 onion, coarsely chopped
- 2 small or one large red bell pepper, sliced thinly into strips, then across into matchsticks
- 4 garlic cloves, smashed & minced
- 3 large tomatoes, chopped
- 2 cups Arborio rice
- 1/2 cup white wine
- frozen peas, up to 10 ounces
See notes below for adding chorizo or shrimp
Instructions
Preheat oven to 400 degrees and adjust oven rack to about four to five inches from the bottom.
Warm stock and wine in a medium saucepan. Set aside. A few minutes before using, add saffron.
Unroll thighs, trim any fat or undesirable portions. Season chicken with salt, pepper, and pimenton if using. Roll back up. May be secured with a toothpick.
Heat oil in a 14-inch oven-proof skillet or paella pan over medium-high heat. Brown chicken, top side down, working in batches if needed, for several minutes per side until nicely browned. Transfer to a plate.
Add onions and peppers and cook until soft, about 5 minutes. Add the garlic, stir for a minute until fragrant. Add tomatoes. Cook, stirring, until the mixture thickens, about 5 minutes.
Stir in rice and toast for a moment or two, stirring constantly.
Add the wine, then the broth mixture with the saffron. Bring to a boil but do not stir. Taste and adjust any seasonings, keeping in mind the broth will flavor the rice. See note.
Nestle the chicken into the rice, cover, and bake for 20 minutes. Remove from oven, sprinkle with peas, and replace the lid. Let stand for 10 minutes before fluffing the rice with a fork and serving.
Variations:
- A Spanish chorizo is a marvelous addition, about 8 ounces. Slice very thinly and brown up and remove before the chicken goes in. Remove to a plate, and add the chorizo back in when the chicken is added back in. Remove all but 2 tablespoons of fat from the skillet before browning the chicken.
- Shrimp is a great addition, and if they’re small, they can be tossed in with the peas to steam, but do so quickly and recover. Larger shrimp or prawns should go in a few minutes before the dish is done.
Notes:
- If upon tasting the broth, it isn’t strongly flavored and seems weak, add salt, pepper, or a touch of pimenton. If it still needs help, consider an “emergency” save of a little chicken base, Sazon, Goya Adobo seasoning, etc.
- Putting the dish towards the bottom of the oven will hopefully give some crustiness to the rice at the bottom and sides of the pan.
I’m posting Poor Man’s Paella at Fiesta Friday.
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