Finally it's the
weekend and it's sunny and warm over here! I'm so happy about it, and
even happier to be able to share another tomato recipe with you. This
time I made a smoky vegetable jambalaya full of good vegetables and
luscious local tomatoes. This is summer food at its best!
Ingredients
1 red onion
3 garlic cloves
1 red chilli
2 romano peppers
Olive oil
300 g cherry vine
tomatoes
300 g paella rice
Sprinkle of smoked
paprika
½ tsp liquid
smoke
1 l vegetable
stock
200 g sugar snap
peas
140 g sweetcorn
Fresh pea shoots
for serving
Method
Chop the onion,
garlic, chilli and romano peppers and start cooking them in olive
oil. Cook on the hob for a few minutes, then add the halved cherry
vine tomatoes and put to the oven to roast. I roasted at about 150 C
first under a lid in order to get the liquids out. Stir occasionally
and roast until the tomatoes are soft. Remember that not everything
needs to be fully cooked, as the jambalaya will be returned to the
oven later.
Mix the paella
rice in and season with smoked paprika and liquid smoke. Also add the
half of the vegetable stock and return to the oven to simmer under
lid. Keep an eye on it and stir occasionally and keep adding more
stock when needed.
Add the sugar snap
peas and sweetcorn when the rice is nearly done. Cook everything
together until you are happy with the flavours. Keep adding
seasoning, if needed.
Serve with fresh
pea shoots and enjoy!
Due to the green
components in this dish I want to share this recipe with Eat Your Greens that Shaheen is hosting this month. Obviously this is also
another post to my Tomato Festival.
Have a wonderful
weekend!
Your VegHog
