Best 2 Tomato Paella Recipes
Embark on a culinary journey to the vibrant streets of Spain with our enticing Tomato Paella recipe. This delectable dish captures the essence of authentic Spanish flavors, featuring succulent tomatoes, tender seafood, and aromatic spices. As you dive into this paella experience, you'll discover a symphony of textures and flavors that will transport your taste buds to the heart of Valencia.
In this comprehensive guide, we present two variations of Tomato Paella: a classic seafood paella and a vegetarian paella. Both recipes are crafted with fresh, high-quality ingredients to ensure an explosion of flavors in every bite. The seafood paella tantalizes with a medley of shrimp, mussels, and calamari, while the vegetarian paella offers a delightful combination of roasted vegetables, savory mushrooms, and tangy artichoke hearts.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this Spanish masterpiece in their own kitchens. We guide you through the process of preparing the flavorful sofrito base, cooking the rice to perfection, and incorporating the succulent seafood or vegetables.
Discover the secrets of creating a vibrant and aromatic paella stock, using a combination of fresh tomatoes, paprika, and saffron. Learn how to select the best quality seafood and vegetables to elevate your paella to a gourmet dish.
Whether you're a seafood enthusiast or a vegetarian seeking a hearty and satisfying meal, our Tomato Paella recipes cater to all palates. Prepare to impress your family and friends with this vibrant and flavorful dish that embodies the spirit of Spanish cuisine.
TOMATO PAELLA
This is the easiest paella I've ever made. It was not very time consuming and tasted simply delicious. From Mark Bittman of the NY Times
Provided by Kimke
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Warm 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.
- 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 wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
- 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 to 10 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.
- Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
TOMATO PAELLA
Steps:
- 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. 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. 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. 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. Yield: 4 to 6 servings.
Tips:
- Use ripe, flavorful tomatoes. This is the key to a great tomato paella. Look for tomatoes that are deep red and have a sweet, slightly acidic flavor.
- Don't overcrowd the pan. This will prevent the rice from cooking evenly and will make the paella soggy.
- Use a good quality stock. This will add flavor and depth to the paella.
- Cook the paella over medium heat. This will allow the rice to cook evenly and will prevent the paella from burning.
- Let the paella rest for a few minutes before serving. This will allow the flavors to meld and will make the paella easier to serve.
Conclusion:
Tomato paella is a delicious and easy-to-make dish that is perfect for a summer meal. With its vibrant colors and bold flavors, it's sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give tomato paella a try. You won't be disappointed!
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