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Paella With Tomatoes
![Paella With Tomatoes](https://static01.nyt.com/images/2007/09/05/dining/paella-tomatoes/paella-tomatoes-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3½cups stock or water
- 1½pounds ripe tomatoes, cored and cut into thick wedges
- Salt and freshly ground black pepper
- ¼cup extra virgin olive oil
- 1medium onion, minced
- 1tablespoon minced garlic
- 1tablespoon tomato paste
- Large pinch saffron threads (optional)
- 2teaspoons Spanish pimentón (smoked paprika), or other paprika
- 2cups Spanish or other short-grain rice
- Minced parsley for garnish
Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Cooking Notes
Have made this dish about 100 times and it is still as show stopper: BUT, with one caveat...I have only made it between about July 15 and Oct 15. You must use vine-ripened field tomatoes. I have a beach house on long island and we get the most beautiful tomatoes at the local farm stand in the season: these are what you use. Fairway's red-delicious from Mexico or Peru just will not cut it. Don't bother. Served for lunch at the beach with crusty bread (grilled) and a salad - perfect.
Fry chorizo in the pan until crisp first thing, remove, then add back in before pouring stock over the dish.
Been making this for years. It is outstanding. I use vegetable broth.
Unique paella that reminds me of a simple risotto to accompany meat dishes. But adding chorizo, shrimp etc is a drastic departure from the essence of this dish and, in my view, defeats the simple, pure flavor of this recipe. There are many recipes for paella that include chorizo, but this is the first that I have seen with just tomato and with the additions, it is not the same dish.
Add cooked sausage/shrimp/fish...
A lovely and simple paella recipe though I did add some chorizo as suggested and shrimps to intensify the flavours. It gave me very good results and I liked the idea of cooking it in the oven. Result is so full of flavour!
I used one cup of Arborio and 3 cups of broth. Also added anchovy fillets with the tomato paste. An excellent dish.
I have made this multiple times a month for years during tomato season. LOVE IT! Saffron is a must, as is 3 minutes under the broiler at the end to make a crust on top as well as the one on the bottom.
Takes longer than top line. Allocate an hour
if i wanted to use a 14 inch paella pan, how do you suggest I alter the amounts in the recipe?
I went by the photo and regretted not having cored the tomatoes, as specified in the recipe. Chewing on tomato seeds was an pleasant experience.
Should the pan be covered before putting it in the oven?
Too bland, too carby.
For those of you complaining about a bland taste, throw out your 5 year old paprika and get FRESH. Smoked paprika is the best; we like the hot version.
This is absolutely AMAZING. second time making it with fresh "U-pick" tomatoes from local farm. This year I added fresh green beans from my garden (the past two weeks is "everything with green bean") before putting it into oven. it took 1/2 hour, not 15 minutes, but well worth the wait. Simple ingredients, but really special enough for guests.
So it is totally true this is best within season tomatoes but I have made it over an open fire camping using mainly canned and still a hit! I add kielbasa of the hard polish variety and arbor rice which makes it unctuous and wonderful. Saffron is strongly recommended but good paprika even more so. But if you don't have tomato paste and do have ketchup, it won't affect it much. This is a go to meal for us in the summer.
Very delicious- a true celebration of summer tomatoes! I followed the recipe to the T and it turned out great. To make it a fuller main course meal, I might add chicken sausage or some kind of bean protein next time.
This is sooo delicious. I have also added in sauteed chorizo prior to putting in the oven. Serve it with a salad and you have a complete meal. Agree that you only should make it in the summer with your own garden (or local farmer's market) tomatoes.
I had to cook this a lot longer than the recipe said, and add a lot more liquid.
Wonderful recipe! However I would argue that the saffron is not only NOT optional, but absolutely mandatory. I used Arborio rice, and a 13 ounce box of diced tomatoes in their juices for part of the liquid, to make it even more tomato-y. Also added creamy French feta and kalamata olives for serving, topped with broiled jumbo shrimp. It made a lot of leftovers, which is a very good thing.
Fave! Have been making this every year since Bittman first published the recipe as a celebration of the first really over-abundant tomato harvest from the garden. To add extra tomato umph I increase the tomatoes to about twice those called for (yes, A LOT) and pre-roast them under the broiler. Then move to a bowl, follow the recipe topping with the already pre-roasted tomatoes and their juices. The only difficult part is calibrating the proper rice:liquid ratio since the tomatoes add much water.
Good but not great. Tomato risotto was significantly better!
I have made this multiple times a month for years during tomato season. LOVE IT! Saffron is a must, as is 3 minutes under the broiler at the end to make a crust on top as well as the one on the bottom.
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