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Paella with Tomatoes Recipe

Ingredients

How to make it

  • Preheat the oven to 450°F. Warm the stock in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.
  • Put the remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Stir in the tomato paste, saffron if you're using it, and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it's shiny, another minute or two. Carefully add the warm stock and stir until just combined.
  • Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 minutes. If the rice looks too dry at this point, but still isn't quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
  • Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

People Who Like This Dish 3
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    " It was excellent "
    chefmeow ate it and said...
    Yummy. This sounds fantastic. Can't wait to try. Great post. You have my 5.
    Was this review helpful? Yes Flag

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