Tomato Paella with Chorizo
Inspiration: At the risk of sounding like a broken record, I’ve been trying really hard the last few weeks to clean out all of the food from my freezer and my pantry. B and I are travelling to Europe next Friday for two weeks (!) and I really don’t want any excess food hanging out around our house. I picked out this recipe to use a few links of extra chorizo that I had stashed in the freezer and the last of a box of arborio rice. Though I love picking out my menu based on whatever I stumble across at a given time, making meals out of leftover odds and ends can be really fun, too.
What we Loved: This is going to be a permanent recipe in our house. I’ve mentioned before that these one-pot, super flavorful and spicy rice dishes are some of my favorite meals, and this one is no exception. I absolutely adored this, and B deemed it to be the best of the rice-style dishes that I’ve tried so far. The flavors were just amazing. The chorizo slices add a great, spicy-sausage flavor to the dish, and the layer of tomatoes cooked on top of the rice get nice and soft, with all of the rich tomato juices running down into the rice. With the additional flavors of tomato paste, paprika, saffron, and cilantro, this recipe really is fantastic.
Helpful Hints: I’m not sure what I did wrong, but I ended up having to cook this dish for much longer than stated in the original recipe. The original cooking time is stated as 15 minutes, but I ended up having to keep mine in the oven for somewhere between 45 minutes to an hour before the rice was cooked through. I’d make sure to allow for extra cooking time just in case. The extra time wasn’t a problem, because the meal still turned out perfectly, but it was definitely necessary for my rice to cook all of the way through.
Tomato Paella with Chorizo
Source: Pinch my Salt, originally from Mark Bittman’s recipe in the New York Times
I made a few changes to the ingredients and the cooking time, as noted above. Here’s the recipe as I made it.
3 1/2 cups chicken broth
1 1/2 lbs tomatoes, cut into thick wedges
Kosher salt and black pepper
Extra virgin olive oil
1 Vidalia onion, diced
2 large garlic cloves, minced
2 tablespoons tomato paste
A large pinch of saffron threads
2 teaspoons paprika
2 cups arborio rice
6 oz. Spanish chorizo, sliced
A handful of cilantro, for garnish
1. Heat the chicken broth in a saucepan.
2. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle with olive oil. Toss to coat.
3. Heat a drizzle of olive oil in a large saute pan or paella pan. Add the onion, and saute for 2-3 minutes, or until softened. Add the garlic, sprinkle with salt and pepper, and cook for an additional minute. Stir in the tomato paste, saffron, and paprika, and cook for a minute more. Add the rice, and cook for another 1-2 minutes. Add the chorizo and the chicken broth, and stir to combine.
4. Put the tomato wedges on top of the rice, and drizzle with the juices from the bowl. Put the pan in the oven and roast at 450, undisturbed, for 15 minutes. Check to see if the liquid is evaporated and if the rice is cooked through, and if it’s not, continue cooking. I ended up cooking mine for somewhere close to an hour.
5. Remove the pan from the oven. Sprinkle with fresh cilantro and serve.