I made this tomato paella from The New York Times’ Mark Bittman. This is the easiest paella I’ve ever made. It was not very time consuming and tasted simply delicious. The only thing I changed was the rice. I used whole-grain basmati rice instead. When I cook at home, I always try to use whole-grains/wheat instead of regular flour, rice, bread, etc. I’ve also switched to baking with soy butter and Spelnda in place of white and brown sugar. No one has yet to notice the difference. In fact, I just made my healthier version of chocolate chip cookies and my husband gobbled them up.
If you do make this paella recipe with brown rice, you may have to cook it a bit longer and add more chicken broth. I ended up adding another can of broth and cooked it for almost 50 minutes. I assume this was because of rice I used. Either way, if you have lots of fresh tomatoes, this really is a must-try recipe. Would be good for a dinner party, too.