Recipe Category: Main Courses
Baked Chorizo and Pumpkin Paella
Smoky chorizo and sweet pumpkin marry beautifully in this easy bake paella dish. Use a paella pan for best results.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 600g pumpkin, peeled and cut into 2cm chunks
- olive oil, as needed
- sea salt, to taste
- 1 red Spanish onion
- 1 yellow or red capsicum
- 2 Spanish-style chorizo sausage (soft not dried)
- 1 1/2 cups paella rice* or long grain rice
- 2 teaspoons smoked paprika
- 750ml hot chicken or vegetable stock
- 1/4 teaspoon saffron threads**, optional
- coriander or continental parsley leaves, for garnish
Place pumpkin in paella pan, drizzle with oil, season with salt and toss until coated. Roast at 200°C for 15 minutes until lightly browned, remove from pan and set aside. Slice onion, capsicum and chorizo. Place pan on stovetop and heat 1 tablespoon oil. Add onions, capsicum and chorizo and sauté until golden brown. Add paprika and rice and sauté for 2 minutes until rice is toasted. Meanwhile bring stock and saffron to the boil, mix in and tuck pumpkin pieces into rice. Bake at 200°C for 25-30 minutes, until rice is cooked (test it underneath as the rice on top will become a little crispy). Serve sprinkled with extra paprika and coriander.
This recipe suits a 40cm paella pan. A black paella pan is preferable.
It can also be made in a large wide ovenproof pan or frypan (check the handles are oven proof).
*PAELLA RICE varieties like Bomba or Calasparra are recommended in this dish for best results.
Although you can substitute long grain rice, do not use risotto rice (Arborio, Vialone Nano, Carnaroli) as they do not have the right texture.
**If saffron is unavailable, 1/2 teaspoon turmeric can be substituted.
Substitute chorizo with vegetarian sausage or 250g button mushrooms, halved.
Recipe Type: Spanish