See more Daily Mail on Google - save us as a Preferred SourceBy ELEANOR MAIDMENT FOR YOU MAGAZINE Updated: 02:00 BST, 22 August 2026
This week’s recipe is for a summery, Spanish-style baked rice. It’s not far off a simplified paella, with grated ripe tomatoes and sweet smoked paprika creating a rich broth for the rice to soak up as it cooks. While paella is traditionally made over an open wood fire, this home-cook version is started in a pan on the hob and then finished in the oven.I am a big fan of baking rice in this way. Taking time to caramelise the onions and garlic builds a solid base flavour, then the oven does the rest of the work. It’s also an empowering option for anyone who feels too intimidated to cook rice on the hob. Stick to the basic formula of one part rice to two parts stock, with 25-30 minutes in the oven, and you’re unlikely to go wrong.This version leans towards Spanish flavours, but baked rice is highly adaptable. I love using basmati rice with warming spices like cinnamon and cumin, nestling browned-off chicken thighs on top and cooking everything until golden. For extra fibre and protein, add chickpeas or butter beans to the pan along with the rice. Or for a satisfying vegetarian option, swap meat or fish for cubes of halloumi or tofu.METHODPreheat the oven to 200C/180C fan/gas 6. Heat 3 tbsp olive oil in a large ovenproof frying or sauté pan over a medium-high heat. Fry 1 finely chopped onion and a pinch of salt for 5 minutes, add 3 chopped garlic cloves then fry for 5 minutes more.Meanwhile, halve then coarsely grate the tomatoes on a box grater (discard the skin). Stir ½ tsp salt and a good grind of pepper into the pulp.Stir 1½ tsp sweet smoked paprika into the onions, then add 250g paella rice and stir over the heat for a minute. Tip in the tomato pulp and simmer briskly until reduced by two-thirds, then pour in 500ml chicken, fish or vegetable stock. Bring to a simmer and transfer the pan to the oven for 15 minutes.Toss the prawns with a splash of oil and season. Scatter over the top of the rice, squeeze over the juice of ½ a lemon, if you have it, and bake for a final 10 minutes. Serve with a green salad and extra lemon wedges.
