Paella With Tomatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3½cups stock or water
- 1½pounds ripe tomatoes, cored and cut into thick wedges
- Salt and freshly ground black pepper
- ¼cup extra virgin olive oil
- 1medium onion, minced
- 1tablespoon minced garlic
- 1tablespoon tomato paste
- Large pinch saffron threads (optional)
- 2teaspoons Spanish pimentón (smoked paprika), or other paprika
- 2cups Spanish or other short-grain rice
- Minced parsley for garnish
Nutritional analysis per serving (6 servings)
402 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 10 grams protein; 826 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
- Step 2
Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
- Step 3
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
- Step 4
Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Private Notes
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Comments
Have made this dish about 100 times and it is still as show stopper: BUT, with one caveat...I have only made it between about July 15 and Oct 15. You must use vine-ripened field tomatoes. I have a beach house on long island and we get the most beautiful tomatoes at the local farm stand in the season: these are what you use. Fairway's red-delicious from Mexico or Peru just will not cut it. Don't bother. Served for lunch at the beach with crusty bread (grilled) and a salad - perfect.
Fry chorizo in the pan until crisp first thing, remove, then add back in before pouring stock over the dish.
Been making this for years. It is outstanding. I use vegetable broth.
I have been making this regularly for years. Commenters are absolutely correct about using the best possible tomatoes, but using a newly opened tin of high quality smoked paprika is also key. Any leftovers are also irresistible.
Just made this recipe again!!! So wonderful. I do add kielbasa, every time. I've even made it camping (to wild approval) Occasionally I add some red peppers. Saffron is strongly recommended, Paprika required but what really makes this shine is tomatoes as they appear July 15-October 15 as found from either your garden or a farm stand.
This was so good! I added a bunch of bunch of garlic - 4 cloves! Tossed in some semi-cooked sausage, too. We decided we would use even more tomatoes, especially because they are ripening faster than we can use them. I definitely recommend using a good 1/2 to 1 cup of white wine when the rice is dry and needs more liquid. That made the dish! My husband added Parmesan cheese on top at the end. He’s Italian so Parmesan goes on almost everything!