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Tuna Potato Skillet Paella

Name: Tuna Potato Skillet Paella
Total time: 40 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 1 1/2 gō (Japanese rice cups) Rice; 1 can Canned tuna; 1 Potato; 1/2 can Canned tomatoes; 1 clove Garlic; 1/2 Lemon; 2 tsp Chicken Bouillon; 2 tbsp Olive oil; 1/2 tsp Salt; 350ml Water

Rice

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

Rice, tuna, and potatoes cooked in a skillet with canned tomatoes — Spanish paella-style rice.

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📖 The Story Behind This Dish

A creative dish making Spanish paella with canned tuna, canned tomatoes, and potatoes so it can be made without saffron or seafood. Sautéing the rice in a skillet before cooking it creates a paella-style crust on the bottom. It's eaten with a squeeze of lemon. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weekend evening, the crispy crust is scraped with a spatula from the bottom of a paella brought to the table in its pan.

🥕 Ingredients (serves 3)

Rice 1 1/2 gō (Japanese rice cups)
Canned tuna 1 can
Potato 1
Canned tomatoes 1/2 can
Garlic 1 clove
Lemon 1/2
Chicken Bouillon 2 tsp
Olive oil 2 tbsp
Salt 1/2 tsp
Water 350ml

👩‍🍳 Instructions

Cut the potatoes into 1cm cubes and mince the garlic.
Heat the olive oil and garlic in a frying pan and sauté the potatoes and unwashed rice.
Add the canned tomatoes, water, chicken stock powder, salt, and tuna and smooth flat.
When it boils, cover and cook on low for 15 minutes, then 1 minute over high heat to form a crust.
Turn off the heat, let steam 5 minutes, and serve with lemon wedges.

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