I found this baked chorizo and squash rice with manchego crust recipe on the Olive magazine website when I was searching for butternut squash recipes. We had some squash leftover after making quick lamb dhansak for friends who were coming round for dinner to celebrate their wedding anniversary.
I considered quite a few recipes during my search, but settled on this one and wasn't disappointed! We love Spanish food and rice dishes so it was destined to be a winner. All of the flavours go incredibly well together...crispy chorizo with sweet squash and a lovely warmth from the hot smoked paprika or pimenton (see Tips).
The original recipe says to serve with an optional green salad...but we're suckers for crusty bread...great for soaking up the lovely chorizo flavoured oil!
Tips
- I use hot smoked pimenton instead of hot smoked paprika - there's a link below to buy it from Amazon if you like.
- Enjoy any leftovers heated up for lunch the next day!
- This baked chorizo and squash rice with manchego crust recipe is easily adapted if you’re cooking for less people.
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How to make this Baked Chorizo and Squash Rice with Manchego Crust
Ingredients
- 2 tbsp olive oil
- 200g cooking chorizo, diced
- 2 red peppers, chopped
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 400g butternut squash, diced
- 1 tsp hot smoked paprika (see Tips)
- 1 litre chicken stock
- 300g paella rice
- a handful of fresh basil, chopped
- 100g manchego, grated
- crusty bread, to serve (optional)
- green salad,to serve (optional)
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan on a high heat and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up – around 4 to 5 minutes. Scoop it out with a slotted spoon and set aside on a plate. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften – around 3 to 5 minutes. Then add the squash and cook for 3 to 4 minutes or until softened.
- Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with crusty bread or a green salad (optional).
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Baked Chorizo and Squash Rice with Manchego Crust
Equipment
Ingredients
- 2 tbsp olive oil
- 200 g (7.1 oz) cooking chorizo diced
- 2 red peppers chopped
- 1 large onion chopped
- 2 cloves garlic crushed
- 400 g (14.1 oz) butternut squash diced
- 1 tsp hot smoked paprika (see Notes)
- 1 litre chicken stock
- 300 g (10.6 oz) paella rice
- a handful of fresh basil chopped
- 100 g (3.5 oz) manchego grated
- crusty bread to serve (optional)
- green salad to serve (optional)
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan on a high heat and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up – around 4 to 5 minutes. Scoop it out with a slotted spoon and set aside on a plate. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften – around 3 to 5 minutes. Then add the squash and cook for 3 to 4 minutes or until softened.
- Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with crusty bread or a green salad (optional).
Notes
- I use hot smoked pimenton instead of hot smoked paprika - there's a link above to buy it from Amazon if you like.
- Enjoy any leftovers heated up for lunch the next day!
- This baked chorizo and squash rice with manchego crust recipe is easily adapted if you’re cooking for less people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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