aella is a Spanish rice dish that is started on the stove top and finished in the oven to create a nice crust on the rice. Depending on where you are in Spain, it can be made with different types of seafood and shellfish, rabbit, chicken, sausage, vegetables or a combination of all of them. I use only vegetables and beans in this gluten-free version. Paella is usually eaten for lunch because it is so heavy, but this dish is light enough to have as a main course or a side dish at dinner, too.

Ingredients:

• 3 cups water
• 1 cup Sabarot lentilles vertes green lentils, picked over and rinsed
• 1 32-ounce box Pacific Natural Foods organic free range low sodium chicken broth
• 1 1/2 pounds multi-colored heirloom tomatoes, preferably three small tomatoes in different colors, cut into eight wedges each
• 5 teaspoons Napa Valley organic olive oil, divided
• 1 teaspoon sherry vinegar
• 1 large organic onion, minced
• 2 cups chopped escarole leaves, packed
• 4-5 medium organic garlic cloves, minced
• 1 tablespoon Valbon tomato paste
• 2 teaspoons McCormick Gourmet Collection smoked paprika
• 1 large pinch saffron threads
• 2 cups Lundberg organic short-grain brown rice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions:


1. Bring water to a boil and add cleaned lentils. Bring to a boil again and cook uncovered for ten minutes. Drain and set aside.

2. Preheat oven to 450º Fahrenheit. Set chicken broth to boil in a covered saucepan.

3. Place tomato wedges in a bowl and toss with two teaspoons olive oil and one teaspoon sherry vinegar. Let stand while you cook other ingredients.

4. Heat remaining tablespoon olive oil over medium heat in a 10- or 12-inch oven-proof skillet preferably with two handles (you can also use a paella pan if you have one). Add onion and escarole and sautee until softened, about five minutes. Add garlic and cook 30 seconds. Stir in tomato paste, paprika and saffron and cook one more minute. Stir in rice and cook for 30 seconds. Stir in lentils. Season with salt and pepper. Pour boiling broth over pan and smooth ingredients so they are in an even layer. Arrange tomato wedges over the top of the paella alternating colors. Pour tomato juices over paella.

5. Place pan in the oven and cook 40 minutes total. After 20 minutes check to see if all of the liquid has been absorbed or if it is still moist. If dry, drizzle in 1/4 cup of warm water without stirring. Cook ten more minutes and add more water if necessary. After 40 minutes, rice should be chewy but tender and moist. Turn off oven and leave pan in for five more minutes. Serve family-style in the pan.