Tomato Paella

I’ve written a lot about tomatoes recently and this will likely be the last post for this year’s crop. Having fresh tomatoes on the counter is a marker of late summer. And there’s nothing like a few tomatoes to inspire … Continue reading → ... Read more »

Tomato Paella

Tomato Paella–a quick, inexpensive, vegetarian version of the classic rice and seafood dish.

Mark Bittman published this recipe in the New York Times many years ago and I’ve been adapting it ever since. It’s best with really flavorful, ripe tomatoes–and not sauce tomatoes like Romas or San Marzanos but heirloom, slicing tomatoes. Unlike Bittman I cook the whole thing on the stove top instead of finishing it in the oven but with either method it’s a quick one-dish meal with a simple green salad on the side.

You arrange the tomato wedges on the rice once you’ve added the stock.

Tomato Paella

–Adapted from Mark Bittman

This is a delicious, quick, and inexpensive (and vegetarian) twist on a classic paella. It’s perfect this time of year with beautiful, juicy tomatoes. It’s very important to season the ingredients properly as you go. It’s really a shame to under salt this dish. Taste your stock or bouillon to make sure it’s well seasoned.

Serves 4-6

3 1/2 cups stock, water or veggie bouillon (made with 4 1/2 teaspoons bouillon paste and 3 1/2 cups water)
1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes)
Salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 medium onion, minced
1 tablespoon minced garlic
Large pinch saffron threads
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or Arborio or other short-grain rice (I use Arborio)
1 ½ teaspoons kosher salt (if the stock isn’t very salty or you’re using water)

Warm stock or water in a saucepan. If using water, add a teaspoon of salt to the water. Put tomatoes in a medium bowl, sprinkle with additional salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat. Put remaining oil in a 10- or 12-inch heavy-bottomed 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 saffron if you are using it and pimentón and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another two to three minutes. Add hot stock or water and stir until just combined.

Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Cook covered, over medium heat undisturbed, for 15 -20 minutes. Check to see if rice is dry and just tender. If not, keep cooking for another 5 minutes and remove lid if there is excess liquid.  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. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving. If you have time you should definitely do this last part. The crust is fabulous.

 

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