Recipe

Paella With Tomatoes Recipe

	Caramia / All my dishes 1 year, 6 months ago Tasty and quick what more can you ask for. Prep:15m Cook:30m Servings:6	Caramia
	easy

Does this look good? Yeah! / Nope

Fans

chefmeow

Ingredients

3 1/2 cups vegetable stock or water

1 pound ripe tomatoes, cored and cut into thick wedges

Salt and freshly ground black pepper

1/4 cup extra virgin olive oil

1 medium onion, minced

1 tablespoon minced garlic

1 tablespoon tomato paste

Large pinch saffron threads (optional)

2 teaspoons smoked or other paprika

2 cups Spanish or other short-grain white rice or parcooked short-grain brown rice

Minced parsley for garnish

Directions

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.

Recent Gawkers