About the Recipe
When summer’s in full swing, markets practically overflow with color — baskets of tomatoes, peppers, zucchini the size of baseball bats, and handfuls of herbs that smell like pure sunshine. That abundance is exactly what makes paella such a perfect market dish. Traditionally from Valencia, this one-pan wonder is endlessly adaptable — and at Nomadic Kitchen, we give it a zero waste spin by spotlighting peak-season veggies (yes, even the big zucchini that usually gets passed over). What better way to gather up the flavors of summer than in one sizzling pan?
Ingredients
1 cup (205 g) short-grain rice
2 cups (1 pint) warm vegetable stock
1 cup (222 g) assorted mushrooms, chopped*
¼ cup (60 g) vegan chorizo
1 medium zucchini (160 g), diced
½ cup (65g) asparagus, cut into 1-inch pieces
½ cup (60 g) fresh sweet peas
½ cup (80 g) artichoke hearts, quartered
¼ cup (95 g) bell peppers, diced
¼ cup mirepoix (equal parts finely diced celery, carrots, and onions)
¼ cup green onions, sliced
¼ cup hearts of palm, sliced
¼ cup white wine
1 tbsp fresh lemon juice
1 tbsp Paella seasoning blend
Oil for sautéing
Preparation
Step 1
Prepare Ingredients: Chop all vegetables and measure out the remaining ingredients. Keep the stock warm over low heat.
Step 2
Sauté Base Ingredients: Heat your Skottle or skillet over medium heat with a drizzle of oil. Add the mirepoix and sauté until softened, about 3–5 minutes. Stir in the vegan chorizo and cook for another 2 minutes.
Step 3
Add Vegetables: Add the mushrooms, bell peppers, zucchini, asparagus to the pan. Cook for 3- 5 minutes, stirring occasionally, until the vegetables start to soften.
Step 4
Toast the Rice: Push the vegetables to the edges of the pan and add the rice to the center. Toast the rice for 1-2 minutes, stirring frequently, until slightly translucent.
Step 5
Season and Add Stock: Sprinkle the Paella seasoning blend over the rice and stir to combine. Deglaze the pan with white wine. Once the wine is absorbed, slowly pour in the warm vegetable stock one ladle at a time, gently stirring to distribute evenly. Arrange your veggies amongst the grains, as desired.
Step 6
Simmer and Cook: Reduce the heat to medium-low. Let the paella simmer uncovered, for about 20 minutes. Add more stock if needed to ensure the rice cooks evenly.
Step 7
Add Final Ingredients: When the rice is nearly cooked, add the sweet peas, green onions, artichoke hearts and hearts of palm. Cook for another 5 minutes, allowing the flavors to meld.
Step 8
Finish and Serve: Remove from heat and drizzle with fresh lemon juice. Let the paella rest for 5 minutes before serving. Garnish with additional green onions or fresh herbs if desired.