Tomatoes In Paella

, a splash of wine and blistering oven heat - all of these things add up to a white flag, waved by yours truly.

The minute I laid eyes on it, I knew I was a goner. Who would be able to resist its allure? The rice, soft, chewy

Crisp; the tomatoes, blistered at the edges and pulpy-sweet at their centers. To be honest, I'm a bit at a loss for words.

Easy Spanish Paella

In the end, I'm not sure there's much else to say, other than to admit that I'm completely smitten. And, you know, I think I'll just leave it at that.

1. 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.

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 wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.

Paella With Tomatoes

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 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.

4. 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.

Posted on September 05, 2007 in Gluten-Free, Lamination-Worthy, Rice & Grains, Vegetable Sides, Vegetarian Mains, Weeknight Dinners | Permalink | Comments (39)

Paella With Tomatoes And Eggs Recipe

Breads and Savory Bakes (39) Breakfast (57) Cakes Big & Small (56) Chicken and Other Birds (39) Chinese (8) Chocolate (25) Classic German Baking (11) Cookbook Recipes (73) Cookies, Brownies & Bars (28) Desserts (53) Drinks (5) Eggs Every Which Way (17) Fruit (48) Gluten-Free (251) Gluten-Free Baking (8) Holidays & Celebrations (30) Indian (13) Italian (48) Lamination-Worthy (75) Lentils & Legumes (28) Meals for Small Children (18) Meat (38) My Berlin Kitchen (17) Pasta Dinners (42) Pickles, Preserves & Condiments (27) Pies & Tarts (13) Repurposing Leftovers (2) Rice & Grains (18) Salads (34) Seafood (40) Soups & Stews (62) Sponsored (1) Starters and Snacks (32) Thanksgiving (22) Travel (35) Vegetable Sides (110) Vegetarian Mains (133) Weekend Cooking (15) Weeknight Dinners (172)Being rushed for time doesn’t mean you can’t enjoy a healthy, delicious meal. This Thirty Minute Paella with Tomatoes is easy to make and it’s on the table in less than 30 minutes!

You may be asking yourself “what is paella?” Paella (pronounced pah-eh-yah) is a Spanish dish that originated in the mid-19th century in Valencia. It’s most commonly made with white rice, beans and green vegetables and some type of meat, such as seafood, chicken, duck or snails (source: wikipedia.org.) The first time I ever had paella was when I made this dish. A couple of years ago a friend of mine sent a copy of How To Cook Everything Vegetarian by Mark Bittman to me for my birthday. This cookbook is filled with

Of recipes and useful recipe and ingredient information that is beneficial to any cook. While flipping through the pages, looking for something to make for dinner one night, I came across a vegetarian paella recipe.

Sun Dried Tomato Paella In Cast Iron Skillet

YES! I had most all of the needed ingredients on hand! Now there are special pans that you can purchase that are designated as Paella Pans but I don’t have one of those. I just used my favorite cast iron skillet. Stove to oven is a super simple with a cast iron skillet. And ideally, you need something that will go from stove to oven when making this dish.

I basically followed this recipe exactly as notated but I didn’t use saffron nor did I use smoked paprika. I didn’t have either of those so I just left out the saffron and used regular paprika. I used tomatoes on the vine, one of my favorite types of tomatoes, because they were on sale. When tomatoes on the vine are on sale, I always buy them. Those suckas are expensive when regular price! Remember, this recipe is done and on the table in 30 minutes so you’ll want to keep it handy for those busy weeknights!

Breads and Savory Bakes (39) Breakfast (57) Cakes Big & Small (56) Chicken and Other Birds (39) Chinese (8) Chocolate (25) Classic German Baking (11) Cookbook Recipes (73) Cookies, Brownies & Bars (28) Desserts (53) Drinks (5) Eggs Every Which Way (17) Fruit (48) Gluten-Free (251) Gluten-Free Baking (8) Holidays & Celebrations (30) Indian (13) Italian (48) Lamination-Worthy (75) Lentils & Legumes (28) Meals for Small Children (18) Meat (38) My Berlin Kitchen (17) Pasta Dinners (42) Pickles, Preserves & Condiments (27) Pies & Tarts (13) Repurposing Leftovers (2) Rice & Grains (18) Salads (34) Seafood (40) Soups & Stews (62) Sponsored (1) Starters and Snacks (32) Thanksgiving (22) Travel (35) Vegetable Sides (110) Vegetarian Mains (133) Weekend Cooking (15) Weeknight Dinners (172)Being rushed for time doesn’t mean you can’t enjoy a healthy, delicious meal. This Thirty Minute Paella with Tomatoes is easy to make and it’s on the table in less than 30 minutes!

You may be asking yourself “what is paella?” Paella (pronounced pah-eh-yah) is a Spanish dish that originated in the mid-19th century in Valencia. It’s most commonly made with white rice, beans and green vegetables and some type of meat, such as seafood, chicken, duck or snails (source: wikipedia.org.) The first time I ever had paella was when I made this dish. A couple of years ago a friend of mine sent a copy of How To Cook Everything Vegetarian by Mark Bittman to me for my birthday. This cookbook is filled with

Of recipes and useful recipe and ingredient information that is beneficial to any cook. While flipping through the pages, looking for something to make for dinner one night, I came across a vegetarian paella recipe.

Sun Dried Tomato Paella In Cast Iron Skillet

YES! I had most all of the needed ingredients on hand! Now there are special pans that you can purchase that are designated as Paella Pans but I don’t have one of those. I just used my favorite cast iron skillet. Stove to oven is a super simple with a cast iron skillet. And ideally, you need something that will go from stove to oven when making this dish.

I basically followed this recipe exactly as notated but I didn’t use saffron nor did I use smoked paprika. I didn’t have either of those so I just left out the saffron and used regular paprika. I used tomatoes on the vine, one of my favorite types of tomatoes, because they were on sale. When tomatoes on the vine are on sale, I always buy them. Those suckas are expensive when regular price! Remember, this recipe is done and on the table in 30 minutes so you’ll want to keep it handy for those busy weeknights!