Tomatoes with Paella Filling

Ingredients

• 1 Garlic clove
• 2 tbsp olive oil
• 200 g long-grain rice
• 100 ml dry white wine
• 250 ml vegetable broth
• 1 pinch saffron strands
• 80 g peas (frozen)
• 100 g mixed seafood (frozen, e.g., shrimp, mussels, squid)
• 4 large tomatoes
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel and finely dice the garlic. Sauté in 1 tbsp hot oil for 1-2 minutes until translucent. Rinse the rice, drain, mix into the pan and deglaze with wine. Add broth, stir in saffron, cover and cook for about 15 minutes until firm. In the last 5 minutes add peas and seafood. Wash tomatoes, cut off a lid from each and hollow them out. Place each tomato on a correspondingly sized piece of parchment paper.

2. 2.

   Preheat oven to 200°C (400°F) with both top and bottom heat.

3. 3.

   Season rice with salt and pepper, fill the tomatoes. Drizzle remaining oil over the tops, wrap each tomato in parchment to form parcels, tie with kitchen twine, and place in a baking dish. Bake for 15-20 minutes.