Part 6/9:
The final recipe is a budget-friendly take on Spanish paella. The process begins with finely mincing garlic, chopping an onion, slicing a red bell pepper, and dicing tomatoes. The host guides through cooking the aromatics in olive oil with spices like smoked paprika, thyme, cumin, oregano, and cayenne pepper, which toast briefly to bring out aroma and flavor.
The peppers and tomatoes are added next, simmered for a few minutes, followed by the addition of short-grain rice (or arborio if needed). The rice is toasted briefly without washing, then simmered in vegetable broth with added vegetable bouillon cubes. Notably, saffron—an expensive spice—is omitted to keep costs low but can be added if available.