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!
Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
Place a soaked corn husk on a flat surface.
Place 3 tablespoons of the masa mixture in the center of the corn husk.
Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
Add 1 tablespoon of sautéed vegetables to the well.
Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 40 tamales in all.
In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
