Monday, September 10, 2007

All told pretty satisfied

All told pretty satisfied with how this turned out. Bittmanesque simplicity on the left, and my own humble effort on the right. No, let me say it, proud. You'll just have to take my word that the tomatoes fresh from the market were succulently caramelized, the paella rice rich with stock, onions, garlic, saffron, and pimentón (and not anemic as they look in the picture; resolution -- must improve my food photography). For me this humble dish approaches the alchemic wonders wonders of baking. Correction, this dish exactly achieves the alchemy of the oven. In goes goop (for a cake) or slosh in this case and out comes a tasty delight.

If only I could solve all my problems with the same ease.




Planethalder said...

You are such a tease, BB. These lovely photos and no recipe!

Bombay Beauty said...

Never one to hold back! But do check out the NY Times web site. A great, inspirational video! BB

Recipe: Paella With Tomatoes

Time: 30 minutes

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.

1. 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.

2. 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.

3. 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.

4. 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.

Yield: 4 to 6 servings.

Rupa said...

When can I come over? ANd how come you don't cook for us when we visit you???

Bombay Beauty said...

Will be happy to cook, but then you must forgo all those fabulous meals around town - those late night slices in NY, those famous dogs at Gray's Papaya ;-)

And now that you mention it, when was the last time you dropped by?

Consider it an open invitation...



Planethalder said...

Thanks for the recipe BB. By the way, on my blog I've just tagged you with a What's In My Fridge meme! I hope you can join us!

Bombay Beauty said...

Ah, how embarrassed I will be! But no matter! All will soon be revealed! BB

sashi said...

Very intriguing blog, BB. Will come back for its intersection of cities and art.

Jude said...

Yummy yumminess! I'm inspired (and I actually have that Bitman recipe saved in my files!) - simple and good is a match made in heaven. Thanks for sharing this D-lish link, BB!

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