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 mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine Spanish
- 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)
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).
- 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