Try this Rainbow Tomato Paella for Dinner Tonight
Enjoy a taste of Spain tonight
- For the paella
- 2 tbsp extra virgin olive oil
- 1 white onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 250g mixed colour Isle of Wight tomatoes, chopped into bite-sized pieces
- 2 mixed colour Isle of Wight peppers, deseeded and finely sliced
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 80ml white wine
- 200g paella rice
- Pinch of saffron, dissolved in 2 tbsp hot water
- 500–700ml vegetable stock
- For the toppings
- 250g mixed colour Isle of Wight tomatoes, sliced
- 1 jar of artichokes, drained
- 1 tbsp olive oil
- 1 tbsp pitted kalamata olives, halved
- Small bunch of fresh parsley, chopped
- Lemon wedges
Heat the oil in a paella pan, or another wide, thin-bottomed pan, on a medium heat. Add the onion and fry for around five minutes until softened. Add the garlic and cook for a further minute.
Add the chopped tomatoes, peppers, seasoning, paprika and wine. Cook for 10–15 minutes, stirring often, until the tomatoes have broken down a little and the peppers have softened.
Mix the rice into the tomato and red pepper mixture. Add the saffron and its soaking liquid and 500ml of the stock.
Simmer on a medium-low heat without stirring for 15–20 minutes, until most of the liquid has been absorbed by the rice. If the rice looks dry, top it up with a bit more stock so that there is a thin layer of liquid on top of the rice.
While the paella is simmering, char the tomato slices and artichoke on a heated and lightly oiled grilling pan. Season and set aside.
Cover the paella pan with a tight-fitting lid or kitchen foil, turn the heat off and allow the rice to rest for 10–15 minutes. It will finish cooking in its own steam.
Top with the charred tomatoes and artichokes, olives and chopped parsley. Serve with lemon wedges and a good grind of black pepper.
