Now, paellas can get very expensive if you go right down the traditional route; lots of chicken, prawns and clams can really drive the price up. This version is a more frugal version, but trust me it will taste great. One of the finest paellas I’ve had the pleasure to enjoy was in Valencia (the home of paella) and it was very simply made as I’m showing you now.


  • 200g of Campofrio chorizo sausage (£1.56)
  • 175g of cooked mussels (96p)
  • 1 large green pepper (87p)
  • 1 large red onion (20p)
  • 200g of tomatoes (44p)
  • 500g of easy cook white rice (64p)
  • 200g of squid rings (£1.18)

The cupboard staples...

Salt, black pepper, olive oil, 6 cloves of garlic, paprika, 2 chicken stock cubes, turmeric and 200g of frozen peas

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at ASDA where it came to £5.85 - that's £1.46 per head!


  • My preference is to prepare everything first so you can concentrate on the cooking part of the recipe. So you’ll need to roughly chop the onions, garlic, tomatoes, chorizo and pepper – rough is more authentic! Also make up 2 pints of chicken stock. Get the oven pre heated to 180C.
  • Get a medium sized paella pan on to a medium heat (you could get away with a flame resistant oven dish if you don’t have a paella pan) and add some olive oil. Fry off the chorizo first for 2 minutes, then add the onions and pepper and gently fry for a further 3 minutes. Then add the garlic, 2 teaspoons of paprika, 1 teaspoon of turmeric and 350g of rice – cook for a further 2 minutes.
  • Once all the ingredients have a bit of colour on them, add the mussels, squid and tomatoes - season well and add the chicken stock. Bring up to the simmer and cook for around 5 minutes, stirring occasionally so the rice doesn’t stick.
  • After 5 minutes, add the peas to the pan, loosely cover with foil and place in the oven for 25 minutes (give it a stir a couple of times and add more liquid if need be – I would check after 15 minutes). Let it rest for 5 minutes when out of the oven.
  • Happy eating!


  1. I've just made this paella and it's really delicious! I must admit, it was a bit of improvisation in my case (prawns instead of squid rings, red beans instead of peas) but this recipe worked as a very good guideline. Thanks for that.

  2. Great work Hana! As you know paella works with loads of stuff.

    Glad you made and thanks for the comment.

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