Recipe Book

Tomato, Olive, and Mozzarella Rice

Updated: 19 Aug 2020

Ingredients

• 1 tbsp olive oil
• 2 large onions, roughly chopped
• 3 large garlic cloves, finely chopped
• 225g paella rice
• 185ml dry white wine
• 1 tbsp tomato paste
• 1 tin chopped tomatoes
• 400ml vegetable stock
• 2 heaped tsp fresh oregano or thyme leaves
• 2 tsp smoked paprika
• 175g pitted kalamata olives
• 125g mozzarella, torn into pieces
• About 3 handfuls spinach

Method

1. Heat the oven to 180c.
2. Heat the oil in a large heavy based flameproof casserole (silver pan that can go in the oven) over a low-medium heat, and cook the onions, covered, for about 10 miuntes until soft but not coloured, stirring occasinoally.
3. Add the garlic and the rice, stir to cat the grains, then add the wine. Bubble for 3 minutes until reduced and there is no smell of alcohol. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionallly.
4. Stir in the oregano/thyme, paprika, and the olives, then taste and season.
5. Put the lid back on the casserole and bake in the oven for 20 minutes until the rice is just tender.
6. Take off the heat and add a little more stock if it looks dry. Stir through the spinach and scatter over the mozzarella and drizle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown. Take it out and rest for 10 minutes before serving.

Makes at least 2 dinner portions and 1 lunch, possibly 2 lunch portions.