This week’s recipe is for a summery, Spanish-style baked rice. It’s not far off a simplified paella, with grated ripe tomatoes and sweet smoked paprika creating a rich broth for the rice to soak up as it cooks. While paella is traditionally made over an open wood fire, this home-cook version is started in a pan on the hob and then finished in the oven.
I am a big fan of baking rice in this way. Taking time to caramelise the onions and garlic builds a solid base flavour, then the oven does the rest of the work. It’s also an empowering
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