Go Back
Print Pin
No ratings yet

Paella for Two

Servings 0

Ingredients

  • 2 ripe plum tomatoes halved
  • 1/4 cup olive oil + spray for sautéing
  • 1/2 onion finely chopped
  • ½ red bell pepper chopped
  • 3 cloves garlic finely chopped
  • ½ cup sherry
  • Salt and freshly ground black pepper
  • 3/4 cups Bomba rice or Arborio rice
  • 1 ½ cups homemade or butcher-prepared chicken or vegetable stock
  • 1 tsp chopped thyme
  • ½ tsp finely chopped rosemary
  • ¼ tsp sweet smoked paprika
  • Generous pinch saffron soak in ¼ cup warm stock
  • ¼ cup fresh or frozen peas
  • Lemon juice – optional
  • Parsley – optional

Instructions

  • Place a coarse grater over a bowl. Working with 1 tomato half at a time, press flesh-side of tomato against grater and grate flesh into bowl; discard skin. Repeat with remaining halves. Set aside.
  • Spray olive oil in a large sauté pan over medium heat. Cook onion until translucent, about 4 minutes. Add garlic, stir and cook for 2 minutes, until garlic is lightly golden; scrape grated tomato into pan. Stir in sherry and reduce heat to medium-low. Cook for 20 to 22 minutes, stirring frequently in final 10 minutes to prevent burning, until mixture is very thick, noticeably darker and tomatoes have caramelized. Remove from heat and set aside.
  • Preheat oven to 325°F.
  • Heat remaining olive oil in a 14 to 16-inch (35 to 40 cm) paella pan over medium heat.
  • Sprinkle rice in pan and stir to coat rice in oil. Add reserved tomato mixture, chicken stock, thyme, rosemary, paprika and saffron; stir to evenly distribute rice. Season with salt and pepper. Increase heat to high, bring to a vigorous boil and cook for 3 minutes.
  • Cover with foil or pan lid, place in oven and cook for 12 minutes. Remove cover, sprinkle with peas and cook, uncovered, for 3 minutes. Place pan on stovetop on high heat for 1 minute to create socarrat. Let rest for 5 minutes before serving.
  • Garnish with lemon juice and parsley, if you want.

Notes

Top with your choice of proteins: Chicken, sausage, shrimp are good ideas. I like to grill boneless, skinless chicken thighs and add them. Same with sausages (I like Whole Foods spicy Italian chicken sausages). Or put some shrimp on top when you put the paella in the oven.