Best 10 Paella With Tomatoes Recipes

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Paella with tomatoes is a delicious and vibrant dish that combines the flavors of fresh tomatoes, aromatic saffron, and succulent seafood and chicken. This classic Spanish dish is a feast for the eyes and the taste buds, and it's sure to impress your friends and family. Whether you're a seasoned paella pro or a beginner in the kitchen, this article will guide you through the steps of creating the perfect paella with tomatoes.

Let's cook with our recipes!

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

SPANISH-STYLE PAELLA



Spanish-Style Paella image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

  • In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

PAELLA



Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

PAELLA WITH TOMATOES AND EGGS



Paella with Tomatoes and Eggs image

Check out this recipe for a hearty paella-there's no meat required. Instead, eggs make this decadent and filling.

Provided by Mark Bittman

Categories     Dinner     Rice     Vegetarian     Winter

Yield 4-6 servings

Number Of Ingredients 12

3 1/2 cups vegetable stock or water, plus more if needed
Large pinch saffron threads (optional)
1 pound fresh tomatoes, cored, cut into thick wedges, and seeded
Salt and pepper
4 tablespoons olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon tomato paste
2 teaspoons smoked or other paprika
2 cups Spanish or other short-grain white rice or parcooked short-grain brown rice
4-6 eggs
Chopped fresh parsley for garnish

Steps:

  • Heat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you're using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.
  • Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it's shiny, another minute or 2. Carefully add the stock and stir until just combined.
  • Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 minutes. If the rice looks too dry at this point and still isn't quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
  • Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
  • PAELLA WITH EGGPLANT
  • Instead of tomatoes and eggs, use 1 pound eggplant, peeled if you like, and cubed. In Step 1, increase the oil to 2 tablespoons.
  • PAELLA WITH MUSHROOM CAPS
  • Instead of tomatoes and eggs, use 1 pound fresh mushrooms like cremini (sometimes called "baby bellas") or shiitake. Trim the stems and save them for another use, but leave the caps whole. Proceed with the recipe, putting the caps on top of the rice, smooth side up.
  • PAELLA WITH SPINACH AND LEMON ZEST
  • You'll have to pile the spinach up on top of the rice, but it will cook down and form a lovely green topping: Instead of tomatoes and eggs, use 1 pound fresh spinach, rinsed, trimmed of thick stems, and chopped. When you put it in the bowl with the olive oil, add 1 tablespoon minced lemon zest.
  • PAELLA WITH FAVA BEANS
  • You could also make this with limas or edamame: Instead of the tomatoes and eggs, use 1 cup shelled and peeled fava beans (frozen are fine).

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

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.

PAELLA WITH TOMATOES



Paella with Tomatoes image

Provided by Food Network

Time 40m

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
3 cloves garlic, minced (1 tablespoon)
1 tablespoon tomato paste
Large pinch saffron threads, optional
2 teaspoons Spanish pimenton (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
  • Put the remaining 3 tablespoons oil in a 10-inch 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.

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES



Quick Skillet Paella with Shrimp and Tomatoes image

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 1/2 cups Arborio rice
2 ounces dried chorizo, cut into 1/4-inch cubes
1/4 cup dry white wine
1 1/2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
1 cup frozen peas, thawed
Kosher salt and freshly ground pepper

Steps:

  • In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
  • Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
  • Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

PAELLA



Paella image

Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 20

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 teaspoon minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
2 cups frozen peas
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 pound boneless skinless chicken breasts, thinly sliced

Steps:

  • In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have saffron, you can substitute 1 teaspoon of turmeric powder.
  • To make the paella more flavorful, use a combination of chicken broth and seafood stock.
  • Don't overcrowd the pan when cooking the paella. The rice needs space to cook evenly.
  • Let the paella rest for 5 minutes before serving to allow the flavors to meld.

Conclusion:

Paella with tomatoes is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its vibrant colors and bold flavors, this dish is sure to impress your family and friends. So next time you're looking for a new recipe to try, give paella with tomatoes a try.

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