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1
Fill a large bowl with ice and water.
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2
Bring a large saucepan of water to a boil.
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3
Slit an x in the base of two of the tomatoes and drop in the boiling water.
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4
Let sit for 10 seconds, then transfer to the ice water.
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5
Drain and remove and discard the skins.
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6
Transfer the seeds to a blender; cut the flesh into a 1/4-inch (6-mm) dice and refrigerate in an airtight container until ready to use.
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7
Coarsely chop the remaining six tomatoes and add to the blender along with a generous pinch of salt.
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8
Puree until very smooth.
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9
Set a large sieve over a large bowl and line with a clean kitchen towel.
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10
Pour the tomato puree into the towel, cover, and refrigerate overnight.
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11
The liquids will strain through.
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12
You need 4 1/2 cups (1 L) tomato water.
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13
Preheat the oven to 375F (190C).
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14
Heat a large skillet over medium heat.
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15
Add the reserved diced tomatoes and a generous pinch of salt.
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16
Cook, stirring occasionally, until the excess moisture evaporates, about 3 minutes.
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17
Add the tomato paste, bay leaf, and enough oil to make the mixture sizzle.
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18
Cook, stirring gently, until the mixture looks concentrated, about 3 minutes.
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19
Remove from the heat.
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20
Heat an ovenproof 12-inch (30.5-cm) paella or saute pan or Dutch oven over medium heat.
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21
Add enough oil to generously coat the bottom, then add the refogado.
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22
Cook, stirring, for 1 minute.
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23
Add the rice and 1 tablespoon oil.
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24
Continue stirring until the rice is toasted and hot to the touch, about 2 minutes.
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25
Stir in half of the tomato mixture and spread the rice evenly in the pan.
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26
Let it cook for 2 minutes, then gently stir in 2 cups (480 ml) of the tomato water and a generous pinch of salt.
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27
Spread in an even layer and adjust the heat to maintain a steady simmer.
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28
Cook, without stirring, for 5 minutes.
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29
Gently stir in 2 cups (480 ml) more tomato water, scraping up any rice stuck to the bottom of the pan.
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30
Season with salt.
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31
Spread in an even layer and simmer until the rice is almost al dente, about 15 minutes.
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32
You dont want to stir the rice and release its starches; that will make the rice gummy.
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33
Pour the remaining 1/2 cup (120 ml) tomato water into the rice.
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34
Transfer to the oven and bake until the rice is al dente, a light brown crust has formed on the bottom, and the tomato liquid is creamy, about 20 minutes.
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35
Remove from the oven and let rest for a few minutes.
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36
Discard the bay leaf.
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37
Sprinkle with parsley and serve.
