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 bell pepper. Cook until the onions are translucent and starting to brown.
Add tomato paste, garlic, 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.
Garnish with parsley and serve immediately. Enjoy!
Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
Finely dice the green leafy vegetables
Divide the vegetables into 6 equal portions
Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
Brush ¼ teaspoon sesame oil onto the round of dough.
Sprinkle a pinch of salt onto the round of dough
Then spread the oil and salt around with your fingers to completely coat the round.
Sprinkle one portion of the vegetables onto the round.
Lightly press the vegetables into the dough with your fingers.
Fold the round in half and then fold in half again. Roll into a ball with your hands.
Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
Place a medium non-stick pan over medium heat. Spray with cooking spray.
Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
Enjoy!
Recipe Notes
Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.
Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.
