Summer Paella II
A simpler version of my early summer paella. Don’t be intimidated, try this one out!
Spice Profile: aleppo pepper, ancho & pasila chiles, annatto, bay leaf, cayenne, chipotle, garlic, marjoram, oregano, rosemary, saffron, sage, salt, smoked paprika, tarragon, thyme
In addition to the veggie box you will need crushed tomatoes, lemon, and rice.
In a small pot, heat 6 cups water, (this is for 2 cups rice, you can decrease proportionally to make the dish smaller). Add a sprig of thyme and the full spice packet (2 tsp Stock+Spice Paella Spice). Bring to a slow boil and let simmer.
Chop up 1 small summer squash, and 3 garlic scapes. De-vein a good handful of sugar snap peas and set aside. Chop 3-4 baby carrots into whatever pleasing shape you please ands set aside.
In a large, oiled, flat bottomed pan, (a cast iron skillet works, or a paella pan), add garlic scapes and sauté for a few minutes. Add carrots and summer squash and continue to stir and as it all cooks. After about 5 minutes, add the peas. Stir and cook further until the peas are bright green, about 4 minutes. Add 1/3 cup chopped tomatoes and 2 cups, (or less), rice. Sauté for about 1 minute. Even out the mixture in the pan and gently pour over the water broth. DO NOT STIR, (if you do you will make risotto which would be good but...) Continue cooking over medium high heat until all the water is absorbed and the rice begins to brown on the bottom. Not sure if the rice is done or if it is browning? Just check with a fork, no harm checking. Add more water if the rice is not done, it should be a little chewy. Remove from heat, add salt to taste, sprinkle on some scallions, and a squeeze of lemon drizzled on top. So Good!
