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Baked Chorizo and Squash Rice with Manchego Crust

Deborah
Delicious flavours...crispy chorizo, sweet squash and a warmth from hot smoked paprika.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine Spanish
Servings 4 to 6 people

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 Notes)
  • 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).

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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Keyword low calorie, one pan, oven baked, paella