Prep 10 mins
Cook 30 mins
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
- 3 cups water
- 1⁄2 cup white wine
- 1 1⁄2 lbs ripe tomatoes, cored and cut into thick wedges
- salt & freshly ground black pepper
- 1⁄4 cup extra virgin olive oil
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 pinch saffron thread
- 1 -2 teaspoon paprika
- 2 cups short-grain rice
- minced parsley, and
- basil (to garnish)
- 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.
I used this recipe as a basis to cook something totally different which turned out to be awesome. Doubled the onions, garlic, and the wine; tripled the saffron; only used 1 cup of water; added 1lb of chicken; used 3 cups of Fresca Regular Marinara sauce instead of the fresh tomatoes and paste; transfered from pan to casserole dish then baked at 375 degrees instead. Finally I nicked the garnishes. Other then those changes, it's basically the same recipe. Achem. The wine really melds the flavors of the onions and garlic well. The tomato sauce did not taste like you'd expect tomato sauce to taste. It came out so good that it's one of my son's favorite dishes.
This was a great way to use up leftovers - 3C rice, 2 TBSP tomato paste & not so fresh tomatoes. Reduced liquids to 1C water, 1/2C wine and 1/2C chicken stock and left same w everything else, except rice & paste as above. Roasted for 15 min as dex, turned off oven & let set for 10 min. Delish! Definitely a keeper.