Preheat oven to 450F.
Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
Drizzle olive oil over eggplant mixture, toss to coat.
Season with salt.
Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven.
Roast for 15 minutes or until vegetables are nicely browned.
Remove eggplant mixture from the oven and cool for 5 minutes.
Transfer mixture to a food processor and pulse until chunky.
Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Collect and measure all of your ingredients to create a mise en place.
Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
In the same skillet add chorizo, onion and pepper. Cook until the onions are translucent and starting to brown.
Add tomato paste, garlic, thyme, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.