If you are still loaded with your garden or farm-fresh local heirloom tomatoes, here’s a great fall recipe, adapted from Mark Bittman. This paella makes a great main or side dish. As written here it’s vegan. Omnivores could add some leftover grilled fish or meat, or just serve with some grated hard cheese sprinkled on top with the parsley.
3 cups vegetable broth
1/2 cup dry white wine
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup frozen peas or shelled edamame
Large pinch saffron threads
2 teaspoons smoked paprika
2 cups Bomba or Arborio rice
Minced fresh parsley for garnish
Preheat oven to 450 degrees. Heat broth in a saucepan on stovetop and keep warm until ready to use. Meanwhile, put tomato wedges into a medium bowl, sprinkle with salt and pepper and drizzle with 1 tablespoon olive oil. Gently toss to coat. Set aside.
Put remaining oil in a large ovenproof skillet over medium-high heat. Add minced onion and garlic and season with salt and pepper. Stir occasionally, and cook until soft and fragrant, about 5 minutes. Stir in tomato paste, saffron and smoked paprika. Cook for a minute or two more, then add the rice. Stir occasionally until it is well coated with the onions and spices and the grains of rice begin to look shiny and translucent. Add wine and let simmer until most of the liquid is absorbed, then add the hot broth and frozen peas and stir until just combined.
Arrange the tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 20-25 minutes. The rice is done when the broth has been absorbed and the rice is just tender. Turn off oven and let sit for 5 to 15 minutes.
The best part — remove pan from oven and put over high heat on the stovetop for a few minutes to develop a beautiful, golden, crispy bottom crust. Remove from heat and sprinkle with chopped parsley.
Heirloom tomatoes, garlic, onions and parsley came from our friends at Tantre Organic Farm.
