simple paella with tomatoes

Makes 4 - 6
Prep 15 m
Bake 15 - 20 m
Cook 7 m



  1. 1 of 4 Heat oven to 450 degree F. Warm broth or water in a saucepan. Put tomatoes in a medium-size bowl, sprinkle with 1/4 teaspoon each of the salt and pepper, and drizzle with 1 tablespoon of the olive oil. Toss gently to coat.
  2. 2 of 4 Put remaining 3 tablespoons oil in a large 10- or 12-inch ovenproof skillet on medium-high heat. Add onions and garlic, sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron and paprika, and cook 1 minute more. Add rice and cook, stirring occasionally, until its shiny, another minute or two. Remove from heat and carefully add warm stock. Stir in shrimp.
  3. 3 of 4 Put tomatoes on top of rice and drizzle with juices that accumulated in the bowl. Transfer pan to a 450 degree F oven and bake, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry at this point, but still isnt quite done, add a small amount of broth or water. When rice is ready, turn off oven and let it sit in the oven for 5 to 15 minutes.
  4. 4 of 4 Remove pan from oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust, or just serve. Makes 4 to 6 servings.
Nutrition Information for simple paella with tomatoes
Servings Per Recipe: 4
Per Serving: 42 g carb., 363 kcal cal., 19 g pro., 952 mg sodium, 2 g fiber, 13 g Fat, total, 137 mg chol.