Recipe Category: Main Courses
Roast Pumpkin and Chorizo Paella
Smoky chorizo and sweet pumpkin marry beautifully in this colourful 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 litre hot chicken or vegetable stock
- 1/4 teaspoon saffron threads
- 1 red Spanish onion, sliced
- 1 yellow or red capsicum, cut into strips
- 2 Spanish-style chorizo sausage (soft not dried), sliced
- 1 1/2 cups paella rice* or long grain rice
- 2 teaspoons smoked paprika
- 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. Bring stock and saffron to the boil covered, turn off heat and allow to infuse. Place pan on stovetop and heat 1 tablespoon oil. Add onions, capsicum and chorizo and sauté until golden brown. Add rice and paprika and sauté for 2 minutes until rice is toasted. Stir in stock and tuck pumpkin pieces into rice. Simmer for 25-30 minutes, until rice is cooked and a crust is formed underneath. You may need to add extra stock or water as needed. Cover and stand for 5 minutes to cook completely. 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.
Substitute chorizo with vegetarian sausage or 250g button mushrooms, halved.
Recipe Type: Spanish