Oh, the flavors of summer!

Written By Josh Jennings

Paella, one of the best!

Check out the recipe below!

Website update! I have a new page that I hope better explains my veggie box program. Feel free to check it out and let me know what you think. You can see it here.

This week’s recipe is one of my favorites—a seasonal twist on Spanish paella that captures the moment in every bite. With summer squash, broccoli, sugar snap peas, green shallot, and garlic scapes, it’s bursting with peak-season flavor. Add lemon, crushed tomatoes, and short-grain rice, and you’ve got a savory dish that’s both satisfying and simple to make.

This Week’s Veggie/Goldi Box: Head lettuce, sugar snap peas, broccoli, summer squash, green shallot, garlic scapes, and fresh thyme

This Week’s Spice from Stock+Spice: Paella Spice

Order a veggie box here!

Josh’s Noshes
Early Summer Paella

Check out a short video of me making the dish here

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

This vibrant, veggie-forward paella celebrates the season’s early bounty—no seafood required, just simple ingredients, one big pan, and big flavor.

Ingredients:

  • 2 cups rice (adjust amounts as needed)

  • 6 cups water (or proportionate to rice)

  • 2 tsp Stock+Spice Paella Spice

  • 1 sprig fresh thyme

  • 1 small summer squash, chopped

  • 1 garlic scape, chopped

  • A handful of sugar snap peas, de-veined

  • 1 small–medium head broccoli, chopped

  • 1 small green shallot or onion, chopped

  • 1/2 cup chopped tomatoes

  • Olive oil

  • Salt, to taste

  • Lemon wedge, for finishing

Instructions:

Start the broth:
In a small pot, combine 6 cups water, thyme, and the Paella Spice packet. Bring to a low boil, then reduce to a gentle simmer.

Prep the veggies:
Chop the summer squash, garlic scape, broccoli, and onion or shallot. Trim the sugar snap peas and set aside.

Sauté the veggies:
In a large oiled skillet or paella pan, sauté the garlic scape and onion over medium heat until just softened. Add the broccoli and squash, stirring frequently. After 5 minutes, add the snap peas and cook until they turn bright green, about 4 more minutes.

Build the paella:
Stir in the tomatoes and rice. Sauté for about 1 minute, just to toast the rice a bit. Spread everything into an even layer in the pan.

Add the broth:
Slowly pour the simmering spiced broth over the rice. Do not stir from this point forward. Let the mixture cook, uncovered, until the liquid is absorbed and the rice begins to brown and crisp on the bottom—this is your socarrat, the golden crust that makes paella sing.

Check for doneness:
If needed, gently test the rice with a fork. If it’s still too firm, add a little hot water and cook a few minutes more.

Finish and serve:
Remove from heat. Add salt to taste and a good squeeze of lemon over the top. Serve warm—preferably outside, with good company.

Note: This recipe is easy to scale down. Adjust your rice-to-broth ratio as needed and enjoy early summer in every bite.

Josh Jennings