- Servings: 4
4 Tbsp olive oil
1 1/2 lb ripe tomatoes, cored and cut into thick wedges
salt & pepper
1 onion, finely diced
2 cloves garlic, minced
1 Tbsp tomato paste
1 large pinch saffron
1 large pinch thyme leaves
2 tsp smoked Spanish paprika (Pimenton)
2 cups short-grain white rice
1/2 cup white wine
3 1/2 cups warm water
2 Tbsp chopped basil or parsley for garnish (optional)
A chunk of idiazabel or pecorino romano cheese, for serving (optional)
lemon wedges, for serving
Preheat the oven to 450 degrees.
Place the wedged tomatoes in a bowl, drizzle with 1 Tbsp of the olive oil, and sprinkle with salt and pepper. Set aside to allow them to get juicy and delicious.
Heat a dutch oven or a 12" oven-proof skillet over a medium-high heat. Add the remaining olive oil, and the onion and garlic. Sprinkle with salt and pepper, and saute until softened, about 5 minutes, stirring occasionally. Stir in the tomato paste, paprika, saffron, and thyme, and stir for another minute. Add the rice, and stir for another minute, until each grain is shiny with oil.
Pour in the white wine, and simmer, stirring occasionally, for a few minutes, until it's mostly absorbed. Add the water, stir until combined, and turn off the heat. Taste the liquid, and add more salt if needed.
Take the reserved tomatoes, and arrange them on top of the rice. Pour any remaining oil and tomato juice over the top. Place both the paella and the artichokes in the oven, and roast until the artichokes are turning a deep golden, and the paella has absorbed the liquid and the rice is just tender (15-25 minutes). If the paella has absorbed the liquid, but the rice is still firm, pour in a bit more water or wine, and check again in 5-10 minutes. Once the liquid is absorbed and the paella is tender, turn off the oven and allow to sit for 5-10 minutes, to continue absorbing the final amount of liquid.
Sprinkle with parsley or basil, if desired. Have cheese for grating and lemon wedges for squeezing available at the table.