Tomato rice on the barbecue is the perfect companion for any meat – 12/27/2023 – Nação barbecue
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There is a series of “side dishes that should be made on the barbecue”, tomato rice cannot be missed.
An explosion of flavors, which brings a lot of Umami — the fifth taste on our palate, coming from tomatoes. When toasted on the barbecue, they acquire an even more irresistible smoky touch.
If the rice creates a crust on the bottom of the pan, it’s even better, a mixture of caramelized and crunchy, called socarrat.
In fact, from now on, if you miss the rice point, this excuse will go well lol…
And the good thing is that this side dish accepts all types of meat. I’ve already made it to accompany rack of lamb, chicken thighs and a beautiful shredded beef rib. In Portuguese cuisine, it is served with fish fillets.
TOASTED TOMATO RICE
Ingredients
1 cup paella rice
500g mixed roasted tomatoes (Italian, cherry, Dutch)
1 tablespoon tomato paste
2 tablespoons of olive oil
½ small onion chopped
¼ cup dry white wine
1 cup of water
Salt to taste
Method of preparation
Cut the Italian and Dutch tomatoes in half and place on the barbecue over high heat. The cherry tomatoes can go whole and preferably with a mesh blanket underneath or a grill pan, so that they don’t fall between the grates.
When they toast, to the point that the surface turns black, turn them over and toast the other side.
Remove from the barbecue and take it to the blender to grind.
In an iron frying pan, over medium heat, sauté the onion in olive oil, add the paella rice, mix well and add the dry white wine. Let the wine evaporate, add the tomato paste and wrap all the rice well.
Add the crushed roasted tomatoes, salt and water. Cook for approximately 20 minutes and, when the rice is almost dry, cover with aluminum foil and leave for another 5 minutes.
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