This recipe for baked tomato rice with king prawns offers a summery, Spanish-style approach to cooking rice. The dish is described as a simplified paella, utilizing grated ripe tomatoes and sweet smoked paprika to create a flavorful broth.
Unlike traditional paella cooked over an open fire, this home-cook version begins in a pan on the stovetop before being transferred to the oven for completion. The method emphasizes caramelizing onions and garlic to build a foundational flavor, with the oven handling the subsequent cooking.
The basic formula involves a one-to-two ratio of rice to stock, with an oven cooking time of 25 to 30 minutes. This recipe specifically features Spanish-inspired flavors, but the technique is noted as adaptable. Alternative variations could include warming spices like cinnamon and cumin with chicken, or incorporating chickpeas or butter beans for added fiber and protein. A vegetarian option suggests using halloumi or tofu instead of meat or fish.
To prepare the dish, preheat an oven to 200C/180C fan/gas 6. Heat three tablespoons of olive oil in a large ovenproof frying or sauté pan over medium-high heat. Sauté one finely chopped onion with a pinch of salt for five minutes. Add three chopped garlic cloves and continue to fry for another five minutes.
Meanwhile, coarsely grate two ripe tomatoes on a box grater, discarding the skins, and stir in half a teaspoon of salt and black pepper. Stir one and a half teaspoons of sweet smoked paprika into the onions, then add 250g of paella rice. Stir the rice over the heat for one minute before adding the tomato pulp. Simmer briskly until the mixture has reduced by two-thirds, then pour in 500ml of chicken, fish, or vegetable stock and bring to a simmer. Transfer the pan to the oven for 15 minutes.
Finally, toss king prawns with a splash of oil and seasoning. Scatter the prawns over the top of the rice. Squeeze over the juice of half a lemon, if desired, and bake for a further 10 minutes. The dish is recommended to be served with a green salad and extra lemon wedges.