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    You are in: Home / Recipes / Tomato Paella Recipe
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    Tomato Paella

    Average Rating:

    2 Total Reviews

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    • on December 01, 2007

      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.

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    • on October 03, 2007

      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.

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    Nutritional Facts for Tomato Paella

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.8
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 47.8 mg
    Total Carbohydrate 91.1 g
    Dietary Fiber 5.6 g
    Sugars 6.5 g
    Protein 8.6 g


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