How to make SPANISH PAELLA for 4 PEOPLE for under $10

Ingredients

• 80 ml (⅓ cup)extra-virgin olive oil
• 2.5 ml (½ teaspoon)saffron threads
• 12button mushrooms
• ½onion
• 5 clovesgarlic
• 5 ml (1 teaspoon)sweet smoked Spanish paprika
• 120 ml (½ cup)canned tomato sauce
• 170 g (1 cup)cooked lima beans
• 1.07 litres (4½ cups)vegetable broth
• 400 g (2 cups)round rice
• to tastesea salt
• to tastefreshly cracked black pepper
• to tastefreshly chopped parsley

Instructions

1. 1

   Heat the oil

   Pour 80 ml (⅓ cup) of extra-virgin olive oil into a paella pan or large, sturdy skillet over medium-high heat. After about 1 minute, season the oil with sea salt.

2. 2

   Cook the mushrooms

   Wash and pat the mushrooms dry with paper towels, then cut them into quarters. Add them to the pan and stir frequently for 2 minutes.

3. 3

   Add the onion

   Make a space in the centre of the pan and add the diced half onion. Mix everything together repeatedly, taking care not to let it burn.

4. 4

   Stir in garlic

   After 2 minutes, add the 5 minced garlic cloves and stir them in for 30 seconds.

5. 5

   Season the mixture

   Add the paprika, tomato sauce and cooked lima beans. Season with sea salt and freshly cracked black pepper, then stir for 1 minute.

6. 6

   Infuse the broth

   Pour in the vegetable broth and add the saffron threads. Let the broth boil for 1 extra minute to infuse it with the saffron.

7. 7

   Add the rice

   Scatter the round rice over the pan and mix gently. From this point on, avoid stirring; give the pan a quick shake from time to time instead.

8. 8

   Simmer the rice

   After about 10 minutes, once no broth remains in the pan, lower the heat to low-medium and let the rice simmer for 3–4 minutes.

9. 9

   Make the socarrat

   Turn the heat up to medium-high for 60–90 seconds to form the caramelised layer of rice underneath.

10. 10

    Rest the paella

    Take the pan off the heat. Cover it with aluminium foil and a dish cloth, then leave the rice to rest for 5 minutes.

11. 11

    Finish with parsley

    Uncover the pan and sprinkle the paella with freshly chopped parsley.

What is Spanish paella?

Paella is associated with Valencia, in eastern Spain, where it developed as a rice dish cooked in a broad, shallow pan over an open fire. Its ingredients vary, while saffron is a familiar seasoning in classic versions.

This meat-free take pairs mushrooms and lima beans with tomato, smoked paprika and saffron. The wide pan helps the rice cook in a relatively even layer, and the final burst of heat aims to create socarrat, the toasted rice at the bottom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while olive oil is the main source of fat. Lima beans contribute some plant protein and carbohydrates, with smaller amounts also coming from the rice and mushrooms. Serve with a green salad or extra vegetables to round out the plate.

Build the flavour base

Mushrooms: quarter them and cook in the oil first so they have room to take on colour before the other ingredients go in.

Aromatics: onion, garlic, paprika and tomato form the savoury base. Keep the garlic moving and add the paprika with the tomato so it does not sit alone in the hot pan for long.

Let saffron infuse

Saffron: add the threads to the hot broth and let it boil for the extra minute specified in the method. This helps distribute their aroma and colour through the liquid.

Broth: use the stated quantity and season carefully, since the broth and added salt both affect the finished dish. Taste the broth before the rice goes in if you want to check its seasoning.

Keep the rice undisturbed

Rice: once it has been gently mixed into the broth, avoid stirring it again. Stirring can disrupt the rice as it cooks and makes it harder to form an even layer at the base.

Pan movement: use a quick shake now and then, as the recipe directs, rather than scraping or mixing through the rice.

Watch the liquid and heat

Liquid cue: the method moves to lower heat after about 10 minutes, once no broth is left in the pan. Keep an eye on the pan, as the exact time can vary with its size and the heat source.

Socarrat: finish with 60–90 seconds over medium-high heat. Stay nearby and listen for a gentle sizzle; if you smell burning, take the pan off the heat.

Rest before serving

Covered rest: leave the pan covered with foil and a dish cloth for 5 minutes off the heat. This gives the rice time to settle before serving.

To serve: bring the pan to the table if convenient, and portion from top to bottom so each serving gets some of the rice base. Parsley adds a fresh finish.

Choose a suitable pan

Paella pan: its broad, shallow shape spreads the rice across a wide surface. A large, sturdy skillet is the alternative specified in the recipe.

Rice layer: whichever pan you use, avoid piling the rice too deeply if possible. A broad layer makes it easier to monitor the broth and the base.

Recipe notes & tips

• Pat the mushrooms dry before cutting so excess water does not go into the pan.
• Dice the onion and mince the garlic before heating the oil, as the cooking steps move quickly.
• Add the rice in an even layer and resist stirring it after the initial gentle mix.
• Shake the pan briefly rather than disturbing the rice with a spoon.
• Watch closely during the final 60–90 seconds so the socarrat browns without burning.
• Use oven gloves or a thick cloth when handling the hot pan.

Variations

• Add vegetables: include chopped seasonal vegetables alongside the mushrooms, allowing them to cook in the base.
• Use fresh tomatoes: replace the canned tomato sauce with an equivalent amount of finely chopped tomato.
• Change the beans: use another cooked bean in place of the lima beans.
• Adjust the smokiness: reduce the smoked paprika slightly for a milder flavour.
• Add lemon: serve with lemon wedges for a bright squeeze at the table.

Common mistakes to avoid

• Stirring after adding rice: it can disrupt the rice layer, so shake the pan instead.
• Burning the garlic: stir it for just 30 seconds before adding the next ingredients.
• Crowding the pan: a narrow, deep pan can make the rice layer too thick; use a broad paella pan or large skillet.
• Guessing the liquid cue: lower the heat when no broth remains in the pan, as the method specifies.
• Leaving the socarrat unattended: check during the 60–90-second high-heat finish and remove the pan if it smells burnt.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot, adding a small splash of water if the rice seems dry; the crisp base may soften.

Frequently asked questions