Magi's Kitchen (Arroz con Tomate)        </iframe>" data-provider-name="YouTube"        

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      A wonderfully simple dish with its roots in a traditional paella that goes heavier on the smoked paprika. Very Spanish. Unlike paella though, it’s not served as the main dish but as an accompaniment. Judging by our faces, we were thoroughly enjoying preparing it as well. Let's hope you do too.   In the original recipe, Magi added canned tuna to the rice and decorated the dish with slices of fried potato. In this recipe I replaced the tuna with a piece of fresh, pan-fried mackerel and ditched the potato.    Arroz con Tomate    Serves 6    Preparation   Prep Time – 15mins  Cooking Time – 1hr  Rest time – min. 30mins      Ingredients   Green Peppers – 3 (reserving 1 for decoration)  Onion – 1, finely chopped  Tomatoes – 6 peeled and roughly chopped  Bay Leaves – 3  Pimentón (sweet or spicy smoked paprika) – 1 heaped tbsp  Bomba (Paella) Rice – 300g / 1.5mugs  White Wine – 125ml / ½mug  Stock Cubes – 2 (dissolved in stock)  Saffron – good pinch (dissolved in stock)  Water – 1litre / 4mugs  Lemon Juice – squeeze (extra to serve)  Salt & Pepper  Fresh Mackerel fillets - 1 per person      Method   Pre heat your oven to 220°C  Green Pepper – add 1 to the oven on a sheet of foil for 45mins, turning over half way through. After set aside to cool   Prepare your sofrito:   Tomatoes – cover in a jug of boiling water while you prepare your other ingredients  Green Peppers and Onion – deseed peppers and dice both. Add to a pan of olive oil over a medium heat for 15mins, stirring occasionally  Tomatoes – remove from water, dry and peel skin. Once peeled, roughly chop and add to the pan with the onion and peppers  Bay Leaves, Pimentón, Black Pepper – add to pan after tomatoes and cook down for approx. 20mins  Rice – add to the pan and stir to coat in the juices  White Wine & Water – add to the pan (with stock cubes and saffron dissolved)  Salt & Lemon Juice – add and give it a good stir  Bring to the boil, stir for a final time and turn down the heat. Cook until almost all the liquid has been absorbed, shuffling the pan occasionally (approx. 20mins)  Make sure NOT ALL the liquid has been completely absorbed   In the meantime:   Green Pepper from oven – core, deseed, pat dry and thinly slice for decoration  Once most liquid has been absorbed and the rice tests slightly al dente, remove the pan from the heat, remove the bay leaves, decorate with the green pepper and cover tightly with foil. Leave to rest for min. 30mins before serving   As the rice rests:   Dry and salt your fresh mackerel fillet  Add fillet to a heated pan of olive oil. Fry skin side down for approx. 2mins (or until the fillet begins to inflate) then turn over and fry for 1min  Add further lemon juice to taste      

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
       Subscribe 
        Sign up with your email address for the latest recipes, stories & videos.   
     

     

       

        

        

          
             
               Email Address 
               
             
          

        

          

        

       

       
            Sign Up    
       

     

    
        
    

      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummie with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Magi's Kitchen (Arroz con Tomate)

magi2

A wonderfully simple dish with its roots in a traditional paella that goes heavier on the smoked paprika. Very Spanish. Unlike paella though, it’s not served as the main dish but as an accompaniment. Judging by our faces, we were thoroughly enjoying preparing it as well. Let's hope you do too.

In the original recipe, Magi added canned tuna to the rice and decorated the dish with slices of fried potato. In this recipe I replaced the tuna with a piece of fresh, pan-fried mackerel and ditched the potato.

Arroz con Tomate

Serves 6

Preparation

Prep Time – 15mins

Cooking Time – 1hr

Rest time – min. 30mins

 

Ingredients

Green Peppers – 3 (reserving 1 for decoration)

Onion – 1, finely chopped

Tomatoes – 6 peeled and roughly chopped

Bay Leaves – 3

Pimentón (sweet or spicy smoked paprika) – 1 heaped tbsp

Bomba (Paella) Rice – 300g / 1.5mugs

White Wine – 125ml / ½mug

Stock Cubes – 2 (dissolved in stock)

Saffron – good pinch (dissolved in stock)

Water – 1litre / 4mugs

Lemon Juice – squeeze (extra to serve)

Salt & Pepper

Fresh Mackerel fillets - 1 per person

 

Method

Pre heat your oven to 220°C

Green Pepper – add 1 to the oven on a sheet of foil for 45mins, turning over half way through. After set aside to cool

Prepare your sofrito:

Tomatoes – cover in a jug of boiling water while you prepare your other ingredients

Green Peppers and Onion – deseed peppers and dice both. Add to a pan of olive oil over a medium heat for 15mins, stirring occasionally

Tomatoes – remove from water, dry and peel skin. Once peeled, roughly chop and add to the pan with the onion and peppers

Bay Leaves, Pimentón, Black Pepper – add to pan after tomatoes and cook down for approx. 20mins

Rice – add to the pan and stir to coat in the juices

White Wine & Water – add to the pan (with stock cubes and saffron dissolved)

Salt & Lemon Juice – add and give it a good stir

Bring to the boil, stir for a final time and turn down the heat. Cook until almost all the liquid has been absorbed, shuffling the pan occasionally (approx. 20mins)

Make sure NOT ALL the liquid has been completely absorbed

In the meantime:

Green Pepper from oven – core, deseed, pat dry and thinly slice for decoration

Once most liquid has been absorbed and the rice tests slightly al dente, remove the pan from the heat, remove the bay leaves, decorate with the green pepper and cover tightly with foil. Leave to rest for min. 30mins before serving

As the rice rests:

Dry and salt your fresh mackerel fillet

Add fillet to a heated pan of olive oil. Fry skin side down for approx. 2mins (or until the fillet begins to inflate) then turn over and fry for 1min

Add further lemon juice to taste 

magi3