Tomatopaella Recipes

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EASY PAELLA



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

SPANISH PAELLA



Spanish Paella image

You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.

Provided by Lauren Allen

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 - peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

Steps:

  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY SHRIMP AND SAUSAGE PAELLA RECIPE



Easy Shrimp and Sausage Paella Recipe image

Easy Shrimp and Sausage Paella Recipe: A flavorful, fragrant and quick Spanish style paella recipe that's super easy to make.

Provided by Molly Kumar

Categories     Entree

Time 25m

Number Of Ingredients 16

1/2 Tsp Saffron Threads (almost 2 pinches)
1/2 Tsp Cumin
1/2 Tsp Smoked Paprika
1 Tsp Salt - use as per taste
1/4 Tsp Fresh Rosemary - chopped
1 Cup Arborio Rice - you may use Spanish bomba rice
1/2 Pound Raw Shrimp
2 Medium Chicken Sausage - chopped in bite-size round pieces.
1/4 Cup Frozen Green Peas - optional
2 Cups Seafood Stock
1/2 White Onion - diced
2 Cloves Garlic - minced
1/4 Cup Diced Tomato
1 Small Green Chili - diced - optional
Fresh Chopped Parsley - for decoration
4 Tbsp Olive Oil

Steps:

  • Heat oil in a Paella Pan or 10.25" Frying Pan.
  • Add chopped onions and saute.
  • Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
  • Add the chopped sausage and saute till golden brown in color or cooked slightly.
  • Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
  • Add the saffron, rice and saute for a minute over medium heat.
  • Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
  • After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don't touch the rice now).
  • after 11 minutes, you'll see most of the water would be absorbed by the rice and place shrimps and peas on top.
  • Cover and cook for another 5 minutes.
  • Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
  • Turn off the heat and transfer the Paella to table (use the same pan to serve).
  • Enjoy with Family and Friends.

Nutrition Facts : Calories 325 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 30 grams fat, Fiber 2 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2, Sodium 500 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

TOMATILLO SALSA



Tomatillo Salsa image

Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/4 cups.

Number Of Ingredients 11

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PAELLA WITH TOMATOES



Paella With Tomatoes image

The cooking process for this simple paella is identical to any other: soften some onions in oil, add seasonings (including saffron, if you have it), rice and liquid and cook. Adding lightly seasoned tomatoes is the major difference in this recipe.

Provided by Mark Bittman

Categories     dinner, grains and rice, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 cups stock or water
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
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish

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.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 818 milligrams, Sugar 6 grams

TOMATO PAELLA



Tomato Paella image

This is the easiest paella I've ever made. It was not very time consuming and tasted simply delicious. From Mark Bittman of the NY Times

Provided by Kimke

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups water
1/2 cup white wine
1 1/2 lbs ripe tomatoes, cored and cut into thick wedges
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
1 pinch saffron thread
1 -2 teaspoon paprika
2 cups short-grain rice
minced parsley, and
basil (to garnish)

Steps:

  • Preheat oven to 450 degrees. Warm 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 wine and let simmer until it is mostly absorbed, then add the hot water 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 to 10 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 and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

TOMATO SAUCE PAELLA



Tomato Sauce Paella image

Tomato Sauce Paella recipe 49

Categories     Chicken     Rice     Seafood     Main Dish     Shrimp     Tomatoes     Clams     Mussels     Poultry

Time 1h15m

Yield 10

Number Of Ingredients 30

olive oil
chicken pieces
onions
sweet red bell peppers
chicken broth
garlic
rice
salt
white pepper
saffron threads
italian plum (roma) tomatoes
shrimp
clams
mussels
lemon
olive oil
chicken pieces
onions
sweet red bell peppers
chicken broth
garlic
rice
salt
white pepper
saffron threads
italian plum (roma) tomatoes
shrimp
clams
mussels
lemon

Steps:

  • Heat the oil in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges.

Nutrition Facts :

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