If you practice
Mise en Place
(ingredients measured and ready to go), this beautiful and flavorful dish comes
together quite fast.
Preheat oven to 450 degrees F. In a saucepan or microwave, warm the chicken
stock; keep warm until ready to use.
Place tomato wedges in a bowl and sprinkle with
salt and pepper. Drizzle with a little olive oil and toss gently to coat. Set
aside.
In an oven-proof skillet or
Cast-Iron Pan over medium-high heat,
add the remaining olive oil. Add onion and salt, and pepper to taste; sauté
until the onion begins to soften. Add garlic and sauté a few more minutes. Stir
in tomato paste, saffron, and paprika; cook for 1 additional minute. Add rice
and cook, stirring occasionally, until the rice is shiny. Add wine and let
simmer until almost all the liquids are absorbed. Once the liquids are absorbed,
add the warm chicken stock, stirring to combine. Remove from heat.
Place the tomato wedges on top of the rice
(along with any juices that have accumulated in the bowl). Place the pan in the
oven and bake for 15 minutes. Do not open the oven door
during this time.
After 15 minutes, check to see if the rice is
dry and just tender. If not, return the pan to the oven for another 5 to 10
minutes. If the rice looks dry but not quite cooked, add a small amount of
chicken stock, water, or additional white wine. When rice is done, turn oven off and
let sit in the oven for approximately an additional 10 minutes. Remove from
oven.
Before serving, sprinkle with either minced parsley or
basil. If you desire, place the pan back on the stovetop over high heat for a
couple of minutes to develop a bottom crust before serving.
