Garlic Scapes are one of the most fleeting, exciting crops to come from Windflower Farm every season. Member Salome Blignaut shares a recipe for using them and more!
This endlessly versatile paella, adapted from a NYT recipe by Perla Meyers circa 1989, is a great for using any number of CSA summer vegetables: garlic scapes substitute really well for the traditional garlic, the recipe can be loaded up with onion, green onion or scallions as you please, summer squash does just as well as zucchini, and it’s fine if you don’t have bell peppers on hand. Chorizo or chicken sausage is also a wonderful addition, and it can be made spicy to taste. It’s simple to prepare and so satisfying, and makes great leftovers.
Note on paella pans: I make this recipe without a paella pan and find that it’s always great even if I can't get a soccarat. If you want to try for the traditional soccarat (crispy rice at the bottom), choose a heavy cast-iron pot or an oversized stainless steel pot (to increase the surface area the rice is cooking on). Make sure to leave the dish undisturbed during the final simmering period, and simmer at medium-low, not too low.
INGREDIENTS
4 tbsp olive oil
1 small fresh green chili pepper, finely minced / or sub red pepper flakes or dash of cayenne
1 large onion, thinly sliced or use 1 bunch CSA green onions (bulbs and stalks separated)
(optional) 1 red bell pepper, cored, seeded and thinly sliced
(optional) 1 green bell pepper, cored, seeded and thinly sliced
2 garlic scapes, sliced into thin rounds / sub 2 large cloves garlic, finely minced
1 1/2 tsp paprika or smoked paprika
1 tbsp fresh thyme leaves / sub dried thyme
1 medium zucchini or summer squash, trimmed and cubed (opt: if leaving out bell peppers, add another squash or zucchini)
4 large ripe tomatoes, chopped / sub a can of diced tomato
Salt & freshly ground pepper to taste
1 1/4 cups paella rice
2 cups chicken stock or bouillon
Lemon juice for garnish
Finely minced fresh parsley for garnish
OPTIONAL ADD INS:
Sliced green onions
Sliced scallions
Chorizo or chicken sausage, sliced in rounds and pan-seared
PREPARATION
In a large deep, 12-inch iron pot (or skillet with lid), heat the olive oil over medium-high heat. Add the chili pepper, onion and bell peppers, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are tender and the onion is lightly browned.
Add the garlic scapes / garlic, paprika, thyme, zucchini / summer squash, and tomatoes. Season with salt and pepper. Cover the skillet and simmer for 15 minutes.
Stir in the rice and chicken stock or bouillon and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender. Taste and correct the seasoning. Garnish with finely minced parsley.
Serve the paella hot as an accompaniment to roasted or grilled meats or as a light Sunday supper, directly from the skillet, accompanied by a well-seasoned green salad. The paella can also be served at room temperature, doused with fresh lemon juice and a drizzle of fruity olive oil.
CREDIT: The original recipe by Perla Meyers is no longer available in the New York Times Cooking section, but was featured in the NYT on July 30, 1989:
https://www.nytimes.com/1989/07/30/magazine/food-skillet-skills.html
