Paella

I adapted a New York Times recipe for Paella that worked quite well. I chopped up half a big onion, four garlic cloves, a load of green beans, leftover red pepper, and two Tappy's Heritage tomatoes, after seeding and pulping.

I simmered 4 cups of chicken stock to get it warm (since my stock sits in the freezer, this would have been necessary no matter what.

In the dutch oven, I warmed oil and then sauteed the onion. After five minutes, I added garlic, peppers, and salt and cooked for a couple of minutes before adding 1 Tablespoon of tomato paste and 1 Teaspoon of sweet paprika. After blending, I added the rice and blended it in.

After a couple of minutes of cooking the rice grains, I added the tomatoes, which included the quartered Tappy's heritage and a couple of handfuls of cabernet grape tomatoes. Then cooked for about five minutes.

Time to add stock. I brought it to a boil, dropped it to a simmer, and cooked it for fifteen minutes or so, until the stock had evaporated.

I used jasmine rice, which is what we had. It's a medium grain, so it worked fine.