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Paella With Tomatoes

shantihhh's picture
Paella is a traditional Spanish dish. This Vegan versian is perfect for a lighter meal with a large salad.
Ingredients
  Salt To Taste
  Stock 3 1⁄2 Cup (56 tbs)
  Ripe tomatoes 1 1⁄2 Pound, cut into wedges
  Ground black pepper To Taste
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, minced
  Peas 1 Cup (16 tbs)
  Garlic 1 Tablespoon, minced
  Tomato paste 1 Tablespoon
  Saffron threads 1 Pinch
  Smoked spanish paprika 2 Teaspoon
  Spanish rice/Other short-grain rice 2 Cup (32 tbs) (Bomba)
  Minced parsley 1 Teaspoon (garnish)
Directions

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.

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 peas an veggies if desired, 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.

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 10 to 15 minutes.

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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Rice
Restriction: 
Vegan, Vegetarian
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6
Story
Key is to use Heirloom tomatoes rather than those hard carboard tasting hybrids often sold in markets today.

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3 Comments

Snigdha's picture
Wonderful recipe. It also looks really good.
Ganesh.Dutta's picture
Absolutely delicious picture. Really this is one of the best dish from Valencian Cuisine. Tomato makes it too much delicious.
vishwa's picture
Wow finally I found a vegan paella recipe that I can enjoy.