Tomato and fresh herb paella

A tomato flavour bomb!



1 litre vegetable stock
generous pinch saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large garlic cloves, minced
1 teaspoon sweet paprika
2 cups rice
1 large (800g) can chopped tomatoes with juice
2 tbsp tomato paste
salt and freshly ground pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped chives
1 tbsp finely chopped oregano
1 tbsp finely chopped sage
1 tbsp finely chopped thyme
2 tbsp lemon juice


Bring the stock to a simmer in a saucepan. Crush the saffron threads and place in a small bowl. Add 1 tablespoon warm water and set aside.

Heat the oil over medium heat in a wide, flat bottomed pan that is deep enough to hold everything. Add the onion. Cook, stirring occasionally, until the onion is tender, about five minutes.

Add the garlic and a generous pinch of salt. Cook, stirring occasionally, for about three minutes.

Add the paprika and rice. Cook, stirring, for a minute until the grains begin to crackle. Add the tomatoes and tomato paste and cook for a few minutes.

Stir in the saffron with its soaking water. Season generously with salt and pepper. Add the stock and bring to a boil with a heat diffuser under the pan. Stir once, reduce the heat to medium-low, and simmer without stirring for about 30 minutes, until rice is soft and liquid has all been absorbed.

Remove from the heat, fold through herbs and lemon juice, let rest a few minutes and serve.

This entry was posted in rice, spanish. Bookmark the permalink.

2 Responses to Tomato and fresh herb paella

  1. Indian Cook says:

    Lovely Idea, for the new generation , specially for those who are diet conscious.

  2. Oh, how I love paella! I think I love Spain as much as I do partly because of this dish. I think this is one of the reasons why I always want to go to Spain for vacation :))

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