Tuesday, July 11, 2017

The Best Vegan Tomato Paella

Dear Turkey,

I've made this before
But this time I actually
Followed directions

The Best Vegan Tomato Paella
(serves 5, barely adapted from Mark Bittman)

- 3 c water
- 1/2 c white wine
- 4-5 large tomatoes, cut into wedges
- salt and pepper
- 1/4 c olive oil
- 1 onion, diced
- 1 T minced garlic (jarred is fine)
- 8 oz tomato sauce (from a can)
- about 1 t saffron (yes, it's worth it, and yes, you can taste it -- but if you don't want to bother with saffron, this recipe is still awesome)
- 1 T smoked paprika
- 2 c rice (I used arborio)
- fresh parsley and basil for garnish

- In a bowl, combine the tomatoes, 1 T olive oil and some salt and pepper. Let stand for a few minutes.
- In a large oven-safe pan, heat the rest of the olive oil, garlic, onion, a little salt (but not too much -- you want to be able to taste the saffron) and pepper, and paprika. Cook for about 3 minutes, until the onion starts to get soft. Add the tomato sauce and saffron and stir to combine. Add the rice and stir to coat -- live dangerously and let it soak up as much liquid as you dare, and then add the wine. Think risotto. When the wine is soaked up, add the water. 
- Remove from heat and arrange the tomatoes on top and pour any tomato liquid over that. Put the pan in the oven and bake, uncovered, at 450 F for 15-30 minutes, until the rice is tender. Start tasting it at 15 mins. If you absolutely must, add more wine to keep it from burning. When it's tender, turn off the oven and let the pan sit in there for another 5 or 10 minutes. Yeah, I know the rice isn't going to al dente at this point, but it's better this way, trust me. 
-  Put the pan back on the burner and cook it on high heat for a minute or two to brown the bottom. You'll have to watch it, but don't be afraid to live dangerously and let it get really brown. Garnish with lots of basil and parsley all over the top.


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