Frugal Foodie: Ramon Martinez

What $28.87 buys. Photograph by Kelly DiNardo

Martinez preps the ingredients for the gazpacho. Photograph by Kelly DiNardo

Tomato pulp, or, “caviar,” as Martinez describes it. Photograph by Kelly DiNardo

Martinez blends the gazpacho. Photograph by Kelly DiNardo

Martinez adds the chicken to a very hot paella pan. Photograph by Kelly DiNardo

Martinez adds the mushrooms to the paella pan. Photograph by Kelly DiNardo

Martinez grills the asparagus while the paella is cooking. Photograph by Kelly DiNardo

As the rice absorbs the broth, Martinez adds the grilled asparagus. Photograph by Kelly DiNardo

Strawberry/tomato gazpacho. Photograph by Kelly DiNardo

Paella with pipriana salad. Photograph by Kelly DiNardo