This recipe offers a summery, Spanish-style baked rice that simplifies the traditional paella. Created by Eleanor Maidment for You Magazine, it uses grated ripe tomatoes and sweet smoked paprika to create a rich broth for the rice.
The dish is prepared by starting in a pan on the stovetop and then finishing in the oven. This method is recommended for home cooks who may find cooking rice on the stovetop intimidating. The recipe emphasizes building flavor by caramelizing onions and garlic before the oven does the majority of the cooking.
The standard formula involves a one-to-two ratio of rice to stock, with approximately 25 to 30 minutes of cooking time in the oven. This particular version incorporates Spanish flavors but is noted as being highly adaptable. Suggestions for variations include using basmati rice with warming spices like cinnamon and cumin, adding browned chicken thighs, or incorporating chickpeas or butter beans for added fiber and protein.
A vegetarian option can be made by substituting meat or fish with cubes of halloumi or tofu.
Method
Preheat the oven to 200C (180C fan/gas 6). Heat 3 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 5 minutes. Add three chopped garlic cloves and continue to fry for another 5 minutes.
Meanwhile, halve ripe tomatoes and coarsely grate them on a box grater, discarding the skins. Stir in ½ teaspoon of salt and a grind of pepper into the tomato pulp.
Add 1½ teaspoons of sweet smoked paprika to the onions in the pan, followed by 250g of paella rice. Stir the rice over the heat for one minute. Then, add the tomato pulp and simmer briskly until reduced by two-thirds. Pour in 500ml of chicken, fish, or vegetable stock and bring to a simmer.
Transfer the pan to the oven and bake for 15 minutes. While the rice bakes, toss king prawns with a splash of oil and season them. Scatter the seasoned prawns over the top of the rice. Squeeze over the juice of half a lemon, if desired, and bake for a final 10 minutes.
The dish is recommended to be served with a green salad and extra lemon wedges.