This is an old, not (oh hey) great photo but bear with me. Right now is tomato season and you need to make this tomato paella (you can also read about here, which is where I learned about it) (and yes, I know it’s a Mark Bittman recipe, and a lot of people have Opinions About Bittman, but just trust me on this. You can even ask one of those people what he thought of it). Like, now. For some of you it’s dinner time so I mean right now.  I have been a houseguest (of a guest) for the past week and a half, and when I’m a guest I like to show my thanks by cooking at least one meal for my hosts. Assuming they eat. Some don’t, I guess, in which case I’d find another way to thank them (not that). Anyway, this is a good thing to make for yourself or your hosts or anyone you know because it’s goddamn delicious and it’s easy and also you may have leftovers, in which case you can make a fried egg and stick it on top. I also made my modified gambas a la plancha (basically just sauteed some shrimp in olive oil, garlic, and red pepper flakes, decided against the extra paprika, forgot the parsley, and served the lemon optional) plus some broccoli in butter and lemon. And the rest of the Albariño that didn’t go in the paella. You can ask for my address later, for thank you notes and gifts. Or to invite me to be your houseguest. Oh, by the way, IMPORTANT NOTE: you will probably want to add more salt than this recipe calls for. Meaning it tells you to salt the tomatoes and the onion and garlic mixture, but it doesn’t specify how much salt to add to the rice itself. I’d say 1 to 1 1/2 tsp. 
View Separately

This is an old, not (oh hey) great photo but bear with me.

Right now is tomato season and you need to make this tomato paella (you can also read about here, which is where I learned about it) (and yes, I know it’s a Mark Bittman recipe, and a lot of people have Opinions About Bittman, but just trust me on this. You can even ask one of those people what he thought of it).

Like, now. For some of you it’s dinner time so I mean right now. 

I have been a houseguest (of a guest) for the past week and a half, and when I’m a guest I like to show my thanks by cooking at least one meal for my hosts. Assuming they eat. Some don’t, I guess, in which case I’d find another way to thank them (not that). Anyway, this is a good thing to make for yourself or your hosts or anyone you know because it’s goddamn delicious and it’s easy and also you may have leftovers, in which case you can make a fried egg and stick it on top.

I also made my modified gambas a la plancha (basically just sauteed some shrimp in olive oil, garlic, and red pepper flakes, decided against the extra paprika, forgot the parsley, and served the lemon optional) plus some broccoli in butter and lemon. And the rest of the Albariño that didn’t go in the paella.

You can ask for my address later, for thank you notes and gifts. Or to invite me to be your houseguest.

Oh, by the way, IMPORTANT NOTE: you will probably want to add more salt than this recipe calls for. Meaning it tells you to salt the tomatoes and the onion and garlic mixture, but it doesn’t specify how much salt to add to the rice itself. I’d say 1 to 1 1/2 tsp. 

Source: Flickr / ohheygreat