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Originating in Spain, Paella (pie yay uh) is a rice dish dish, so famous it has a Wikipedia entry. It's something I've eaten and enjoyed, but I hadn't ever given much thought to making it. All that changed this month when Mark Bittman's Tomato Paella appeared in the New York Times. Soon food bloggers everywhere joined me in wanting to make this version of paella with rice, olive oil, saffron, and tomatoes.
The delicious looking Tomato Paella in the photo is from Luisa, The Wednesday Chef, who specializes in trying out recipes from the Wednesday food sections of the New York and Los Angeles Times. Luisa reported she was completely smitten with this recipe.
Taylor from Mac & Cheese makes a vegetarian version of Bittman's Tomato Paella with veggie sausage.
At Superspark Emily says her version of Tomato Paella is a good final resting place for the last of summer's tomatoes.
Nicole of Pinch My Salt writes about how watching Mark Bittman make this recipe in the video made her a paella convert, and then she makes an amazing-sounding version of Tomato Paella with Chorizo.
Cleveland Foodie makes a brown rice version of tomato paella, and gives it a rave.
Finally, Catherine at ToastPoint also raves, but cautions you must have fantastic summer tomatoes to make Tomato Paella.
More resources:
How to Make Paella from Fine Cooking Magazine
Seafood Paella at Epicurious.com
Classic Paella from La Tartine Gourmande
Paella 101 from In Praise of Sardines
Blogher Food Editor Kalyn Denny is passionate about garden tomatoes and hopes to try making this soon before the summer tomatoes are gone for this year.
