Sausage and Tomato Paella

We typically make two batches of this recipe, one in each of the two brasiers.

6 quarts Chicken Stock*

4 pounds ripe tomatoes, cored and cut into thick wedges.  Romas work very well.

3-5 pounds Sausage**

1 1/2 cup vegetable oil (olive oil would be best)

6 medium onion, minced

1/2 c.  minced garlic

1/2 c.  tomato paste

2 tablespoons  Paprika

3 quarts medium or short-grain rice (Long grain will not work).  This is about 5 1/2 pounds of rice

Minced parsley for garnish

1. Preheat oven to 450 degrees.
2. Bring water to boil in a stock pot.  Add chicken base and stir to dissolve all the lumps.  Keep warm until needed.
3. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with a 1/4 c. oil. Toss to coat.
4. Put remaining oil in a 20 quart brasier over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add 1 c. stock to deglaze the pan and let simmer until it is mostly absorbed, then add the remaining stock and stir until just combined.  Bring mixture to a boil.
5. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Carefully put pan (uncovered) in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water. When rice is ready, remove from oven and let pan sit for 5 to 15 minutes.
6. Sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving. 

* I use chicken base from Cash and Carry.  Bring water to boil and stir in appropriate amount of chicken base until dissolved and no lumps remain.

** Smoked sausage works well.  Cut in half lengthwise and then slice into "half coins".  Just brown loose sausage if you use that instead.