Picasso, Paella, and a Tube of Tomato Paste | How To Make Paella Classica allo Picasso

I have discovered a magic flavor in a tube..no its’ not toothpaste..it’s tomato concentrate. Imagine a concentrated flavor of a sweet  fruit (tomatoes are classified as a fruit)..the flavor is sweet, sweet, ..without sugar.

So sweet, I enjoy the stuff eaten on top of freshly sliced zucchini, cheese or other veggies or in place of mayonnaise or any other sandwich dressing… and as an added plus it is low calorie..only tomatoes..no sugar or fat!
Here’s a  colorful and flavorful recipe worthy of any artist in the kitchen…you can liken the tubes of tomato paste to tubes of paint used by artist..I call this
Paella Classica allo Picasso


2 cups rice
3 envelopes saffron
1 lb of mixed seafood (i.e. flounder, tilapia, salmon, cod)
1 lb of shellfish
2 glasses of dry white wine
1 cup extra virgin olive oil
1 onion
4 cloves garlic
salt and pepper to taste
3 tablespoons of Tomato Concentrate (in a tube)
pinch red,hot pepper
Optional : red pepperoncini
1 cup fresh or frozen peas
1 fresh green pepper (seeded and cut into strips)
Was hall seafood. Cut seafood into uniform pieces, set aside. Wash and clean shellfish.
Place olive oil n a large saute pan with minced garlic cloves,chopped onion. Saute till golden. Add in rice, add in white wine and stir. Dissolve saffron and tomato comcentrate  in 1 1/2 cups hot, boiling water.
Once white wine has been absorbed by rice, add in this hot water mixture a little at a time, stirring slowly. After 9 minutes, add in shellfish and seafood, hot pepper, red hot pepper, peas. Stir and cook till rice is al dente, adding boiling water when needed. Serve hot
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