Veggie Paella

Spice Profile: aleppo pepper, ancho & pasila chiles, annatto, bay leaf, cayenne, chipotle, garlic, marjoram, oregano, rosemary, saffron, sage, salt, smoked paprika, tarragon, thyme

Chop 1 red onion & 2 garlic scapes, & sauté in a large steel, or cast iron pan, (or Dutch oven), with 2 Tbsp oil until tender.  Add 1 bell pepper sliced into strips, ¾-1lb fairytale eggplant quartered, 1 small summer squash, cut into half-moon chunks & the Stock+Spice Paella spice (2 tsps.) Sauté 4-5 mins. Add 1.5 cups short grain rice (uncooked), stirring 2 mins to toast the rice. Add 1 chopped tomato, then add 4 cups of already-hot water or stock & give one stir (just one stir!) Cover & simmer on low15 mins. Now for the tricky part – getting the traditional “crispy bottom”. Uncover, turn the heat up a bit & cook 5-ish mins more, smelling for nuttiness, listening for a bit of crackling. When in doubt, too short is better than too long.  Plate it up, add a squeeze of lemon or lime juice, salt to taste & enjoy!