Start your summer right with this tasty tomato paella recipe…
- 3 ½ cups stock or water
- 1 ½ pounds ripe tomatoes, cored and cut into thick wedges
- Salt and black pepper
- ¼ cup extra virgin olive oil
- 1 minced medium onion
- 1 tbsp minced garlic
- 1 tbsp tomato paste
- 2 tsp paprika
- 2 cups Spanish or other short-grain rice
Step 1 – Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl and sprinkle with salt and pepper, drizzle with 1 tbsp of olive oil.
Step 2 – Put remaining oil in an ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook for 3-5 minutes until vegetables soften.
Step 3 – Stir in tomato paste and paprika, cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny. Add liquid and stir until just combined.
Step 4 – Put tomato wedges on top of rice and drizzle with juices from the bottom of the bowl. Put the pan in the oven and roast for 15 minutes. When the rice is ready, let the pan sit for 5-15 minutes.
Step 5 – Sprinkle the contents with parsley.
Serve and enjoy!