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Paella with tomatoes from The Minimalist at The New York Times by Mark Bittman

  • garlic
  • onions
  • parsley
  • tomato paste
  • tomatoes
  • stock
  • pimentón de la Vera
  • Spanish short-grain rice

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Notes about this recipe

  • Eat Your Books

    Can substitute water for stock, paprika for smoked Spanish paprika, and any short-grain rice for Spanish short-grain rice.

  • Laura on August 26, 2014

    This seemed like a nice way to use up some tomatoes. Alas, I didn't really like the finished product. I believe the problem may have been that I didn't have Spanish short-grain rice. I also couldn't find any white short-grain rice, so had to settle for brown short-grain. I think this would probably be much better with the proper rice, or even arborio rice as a substitute.

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