Paella With Tomatoes Recipes

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

Steps:

• Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
• Put the remaining 3 tablespoons oil in a 10-inch 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.
• 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.
• 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.

Steps:

• 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.
• 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.
• 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.
• 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.