This comes from a kitchen cupboard clean out and the discovery of a bag of Spanish Paella rice coupled with Delicious Everyday. It’s delicious, yes, but it is also fairly quick and very flexible. We put in a wide variety of veggies but it can really move in any direction that you wish – seafood, meat, etc. The key is to cook the rice in a stock/wine mixture – that adds a great deal of flavor.

For a 12″ cast iron skillet full of paella you’ll need: x2 cups Spanish rice, x2 cups white wine, x4 cups vegetable stock, x2 (plant-based) sausages (we used Beyond Italian, and cut them into 1/2″ pieces), 1/2 medium onion (chopped), 1 red bell pepper (chopped into 1/2″ pieces), 2 cups mushroom (chopped), 1 bunch asparagus (cut into 1″ lengths), x2 garlic cloves (crushed and chopped), 2 Tbsp capers, 1/2 tsp chipotle chili powder, 2 tsp paprika, x2 saffron threads, salt, pepper and olive oil.

Preheat oven to 375.

Place 2 cups rice into a large pot and cover with 2 cups white wine and 4 cups vegetable stock. Bring to a boil, partially cover and let simmer for 12-14 mins – so that the rice is softened but there is still liquid remaining.

In a large cast iron skillet heat 2 Tbsp olive oil over medium high heat. Add sausage and onion – stir well over medium-high heat until just browning – about 5-8 mins. Add red peppers and mushrooms and continue to cook/stir, adding more oil if needed, until cooked through and softened – about 5-8 minutes. Add garlic, capers, chili powder, paprika, saffron and salt and pepper to taste. Stir well to combine everything and allow to cook over medium heat for another 2-3 mins.

When rice is done add rice and its remaining liquid into the skillet. Combine well – adding more vegetable if needed to make sure it is kept moist.

Place skillet into the oven and cook for 30 mins, adding more stock to keep it moist if needed.

Serve with pita or other flatbread.

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