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30-Minute Vegetarian Tomato Paella – vegetarian recipe
Stav Kogan

30-Minute Vegetarian Tomato Paella

A vibrant, one-pan Vegetarian Tomato Paella ready in just 30 minutes. Packed with smoked paprika and saffron, crowned with caramelized tomatoes, and featuring the irresistibly crispy rice bottom—the famous socarrat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 3 1/2 cups (840 ml) vegetable stock or water
  • 1 lb (450 g) ripe tomatoes, cored and cut into thick wedges
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60 ml) extra virgin olive oil, divided
  • 1 medium onion, minced
  • 1 tablespoon (15 ml / 0.5 fl oz) minced garlic
  • 1 tablespoon (15 ml / 0.5 fl oz) tomato paste
  • Large pinch saffron threads (optional)
  • 2 teaspoons (10 ml / 0.3 fl oz) smoked paprika
  • 2 cups (400 g / 14.1 oz) Spanish short-grain rice (like Bomba or Calasparra)
  • Fresh parsley, minced, for garnish
  • for Perfect Paella
  • To achieve the perfect crispy bottom layer, known as *socarrat*, resist the urge to stir the rice after adding the stock and placing it in the oven.
  • Always use warm stock. Adding cold liquid to the hot pan can shock the rice grains and result in uneven cooking.
  • For an extra protein boost, make 4 indentations in the rice with a spoon before baking and carefully crack an egg into each one.

Method
 

  1. Preheat and Prep: Preheat your oven to 450°F (230°C). Gently warm the vegetable stock in a small saucepan over low heat.
  2. In a medium bowl, toss the tomato wedges with 1 tablespoon (15 ml / 0.5 fl oz) of olive oil and a sprinkle of salt and pepper.
  3. Sauté the Base: Place a 10- or 12-inch ovenproof skillet over medium-high heat and add the remaining 3 tablespoons (45 ml / 1.5 fl oz) of olive oil.
  4. Add the minced onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3-5 minutes.
  5. Build the Flavor: Stir in the tomato paste, saffron (if using), and smoked paprika.
  6. Cook for one minute more until fragrant.
  7. Add the rice to the skillet and stir for 1-2 minutes until the grains are well-coated and look shiny.
  8. Combine and Assemble: Carefully pour the warm stock into the skillet and stir everything together just once to combine.
  9. Arrange the seasoned tomato wedges on top of the rice, drizzling any accumulated juices from the bowl over them.
  10. Bake to Perfection: Transfer the skillet to the preheated oven.
  11. Bake, undisturbed, for 15 minutes.
  12. Check to see if the rice is tender and the liquid has been absorbed. If not, bake for another 5 minutes. If it looks dry but isn't done, add a splash more stock or water.
  13. Let It Rest: Once the rice is cooked, turn off the oven and let the paella rest inside for 5 to 15 minutes. This step is crucial for the flavors to meld and the texture to set.
  14. Garnish and Serve: Remove the pan from the oven and garnish generously with minced parsley. For an extra crispy bottom (socarrat), place the skillet over high heat on the stovetop for a minute or two until you hear a slight crackling sound.
  15. Serve immediately.
  16. Don't be afraid to experiment! This recipe is fantastic with 1 lb (450g) of cubed eggplant, whole mushroom caps, or even chopped spinach instead of tomatoes.

Nutrition

Calories: 385kcalCarbohydrates: 65gProtein: 8gFat: 11g

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