Ingredients
- 4 cups chicken stock
- 1 pinch saffron
- 5 sprigs thyme
- 2 tablespoons olive oil
- 1 small yellow squash cut into 1/4" coins
- 1 small zucchini cut into 1/4" coins
- 1/2 eggplant cut into 1/4" coins
- 1 ounce dried chorizo finely chopped
- 1/2 onion finely chopped
- 1 small red bell pepper finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 pinch paprika
- 1 pinch cayenne pepper
- 1 orange zested & juiced
- 1 cup arborio rice
- 1 teaspoon salt
- to taste parsley roughly chopped
Servings: servings
Units:
Instructions
- Prepare your 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 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!
Powered byWP Ultimate Recipe
