Tomato Paella

I was planning a small dinner party last week, and decided to go with a Spanish tapas theme. I got an overwhelming amount of ideas from a simple google search. But my challenge was to have a vegetarian friendly spread, since half of our guests (2 people) were vegetarians. I came across a recipe for a tomato paella by Mark Bittman. He is pretty vague with his measurements and spices - but with a few adjustments, the end result was darn pretty tasty. And quick - about 30 mins in all. Here is my version (with mesurements)

Tomato Paella
Serves 6 - Ready in 30 mins

1 1/2 cups Rice ( I used medium grain Goya rice)
1 medium Onion, diced
4-5 cloves of Garlic, chopped
1 Green Pepper, diced
1 Red Pepper, diced
1 Jalapeno, diced
1 tbs Tomato Paste (or a small container of tomato sauce)
2 packets Goya sazon
A generous pinch of Saffron
1 tbs cumin powder
1 tbs corriander powder
1 tbs paprika
salt and pepper
3-4 medium Tomatos, cut in wedges
Olive oil to saute stuff
3 cups of water or stock - boiling hot
Fresh cilantro as a garnish

Wash your rice and let in drain. Start with some oil in a large flat frying pan. Saute the onions and garlic - until golden brown. Add the peppers. Saute some more. Add the saffron, cumin, corriander, paprika and Goya sazon. Saute again. Add the drained rice to this mix, and "fry" the rice. Add a bit more olive oil, if necessary. Be careful not to burn your rice. Add the tomato wedges.

If you are not planning to serve the paella right away, this is a good point to stop. Just turn off the burner and add your liquids when you're ready. If you can't hold your horses - then go ahead and add the 3 cups of boiling water (or stock). Stir well. The rice will take about 15-20 mins to cook. Garnish with some fresh cilantro and lemon.

Bon Apetit !