Baked Tomato and Mozzarella Paella (Vegetarian)
As with all of the best one pot dishes, this recipe requires very little effort and even less washing up!
Simple flavours - tomato, garlic and oregano - are combined with perfectly cooked rice and gooey mozzarella for a meal that is both delicious and satisfying. The addition of olives for saltiness and paprika for smokiness add depth to the dish and then a squeeze of lemon to finish lightens the whole thing up. Whack this in the oven to work it's magic for half an hour and Bob's your uncle!
Baked Tomato and Mozzarella Paella
Serves 4
olive oil
2 large onions, roughly chopped
3 large garlic cloves, finely chopped
225g paella rice (such as calasparra or bomba)
200ml dry white wine
1 tbsp tomato paste
400g tin chopped tomatoes
400ml vegetable stock, plus extra if needed
2 heaped tsp dried oregano
1 tsp hot smoked paprika
150g marinated olives, oil reserved
125g mozzarella, torn into pieces
1 lemon, cut into wedges (optional)
sea salt and freshly ground black pepper
Heat the oven to 180ºC/gas 4. Heat a drizzle of oil in a large heavy-based ovenproof casserole over a low-medium heat and cook the onions, covered with a pinch of salt, for about 10 minutes until soft but not coloured, stirring occasionally.
Add the garlic and the rice, stir to coat the grains, then add the wine. Bubble for around 3-5 minutes until reduced. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionally.
Stir in the oregano/thyme, paprika and half the olives, then taste and season. Put the lid back on the casserole, then bake for 20 minutes until the rice is just tender. Take off the heat and add a little more stock if it looks dry. Scatter over the mozzarella and drizzle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown.
Take the paella out, rest for 5 minutes, then serve with a squeeze of lemon juice, if you like.
Simple flavours - tomato, garlic and oregano - are combined with perfectly cooked rice and gooey mozzarella for a meal that is both delicious and satisfying. The addition of olives for saltiness and paprika for smokiness add depth to the dish and then a squeeze of lemon to finish lightens the whole thing up. Whack this in the oven to work it's magic for half an hour and Bob's your uncle!
Baked Tomato and Mozzarella Paella
Serves 4
olive oil
2 large onions, roughly chopped
3 large garlic cloves, finely chopped
225g paella rice (such as calasparra or bomba)
200ml dry white wine
1 tbsp tomato paste
400g tin chopped tomatoes
400ml vegetable stock, plus extra if needed
2 heaped tsp dried oregano
1 tsp hot smoked paprika
150g marinated olives, oil reserved
125g mozzarella, torn into pieces
1 lemon, cut into wedges (optional)
sea salt and freshly ground black pepper
Heat the oven to 180ºC/gas 4. Heat a drizzle of oil in a large heavy-based ovenproof casserole over a low-medium heat and cook the onions, covered with a pinch of salt, for about 10 minutes until soft but not coloured, stirring occasionally.
Add the garlic and the rice, stir to coat the grains, then add the wine. Bubble for around 3-5 minutes until reduced. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionally.
Stir in the oregano/thyme, paprika and half the olives, then taste and season. Put the lid back on the casserole, then bake for 20 minutes until the rice is just tender. Take off the heat and add a little more stock if it looks dry. Scatter over the mozzarella and drizzle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown.
Take the paella out, rest for 5 minutes, then serve with a squeeze of lemon juice, if you like.
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