WHAT TO EAT TONIGHT

Tomato, olive and mozzarella rice

Perfect for popping in the oven and putting your feet up

Posted

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Perfect for popping in the oven and putting your feet up

Posted

  • SERVES 4
  • PREPARATION TIME 20 minutes
  • COOKING TIME 30 minutes
  • 2 tbsp extra-virgin olive oil, plus extra to drizzle
  • 3 large garlic cloves, finely chopped
  • 185ml dry white wine (optional)
  • 400g chopped tomatoes
  • 2 heaped tsp fresh oregano or fresh thyme leaves
  • 175g pitted kalamata olives
  • 3 handfuls rocket
  • 2 large onions, roughly chopped
  • 225g paella rice (such as calasparra or bomba)
  • 1 tbsp tomato paste
  • 400g vegetable stock, plus extra if needed
  • 1-2 tsp hot smoked paprika
  • 125g mozzarella, torn into pieces
  • Squeeze lemon juice to serve
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Heat the oil in a large heavy-based flameproof casserole over a low-medium heat and cook the onions, covered, for about 10 minutes until soft but not coloured, stirring occasionally.
  3. Add the garlic and the rice, stir to coat the grains, then add the wine, if using. Bubble for three minutes until reduced and there is no smell of alcohol. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionally.
  4. Stir in the oregano/thyme, paprika and half the olives, then taste and season. Put the lid back on the casserole, then bake for 20 minutes until the rice is just tender.
  5. Take off the heat and add a little more stock if it looks dry. Scatter over the mozzarella and drizzle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown. Take it out, rest for 10 minutes, then serve topped with the rocket, remaining olives, a little more olive oil and a squeeze of lemon juice.

FOR MORE RICE RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE RICE RECIPES FROM DELICIOUS.MAGAZINE

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Tagged in:
Tomatoes
Rice
Comfort food

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