In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
Drain and pat daikon dry with appear towel.
Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
Once the sugar dissolves completely, pour the hot liquid over the daikon.
Set aside to cool (approximately 2 hours)
Use as a condiment on EVERYTHING!
Enjoy!
Recipe Notes
Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.
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!
