Baked chorizo and squash rice with manchego crust Recipe

Introduction of Baked chorizo and squash rice with manchego crust Recipe

On the website for Olive magazine, I was searching for butternut squash dishes when I came across this baked chorizo and squash rice with manchego crust. After whipping up a quick batch of lamb dhansak, we discovered that we had some squash leftover from the cooking process, and our friends were coming over for dinner to celebrate their wedding anniversary.

Baked chorizo and squash rice with manchego crust Recipe

During the course of my quest, I investigated a variety of distinct recipes; but, in the end, I settled on this one, and I wasn’t disappointed. Because we are fans of both Spanish cuisine and rice dishes, we had no doubt that it would be well received. A match made in culinary heaven is the marriage of the chewy chorizo, the sweet squash, and the fiery smoked paprika or pimenton (see Tips).

Although the original recipe calls for a side salad to be served alongside this dish, our group can’t get enough of the crispy bread slathered in the savoury chorizo-flavored oil.

Nutrition

  • kcal 483
  • fat 21.9g
  • saturates 9.5g
  • carbs 47.7g
  • sugars 8g
  • fibre 5.3g
  • protein 21.1g
  • salt 2.4g

Ingredients

  • 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
  • 1 litre chicken stock
  • 300g paella rice
  • a handful basil, chopped
  • 100g manchego, grated
  • to serve green salad

Method

Baked chorizo and squash rice with manchego crust Recipe 1

STEP 1

Set the temperature in the oven to 180 degrees Celsius (fan 160 degrees Celsius, gas mark 4). To preheat the olive oil, place 1 tablespoon of it in a large, shallow ovenproof pan, and bring it up to temperature. To prepare the chorizo, just cook it in oil until it acquires a toasted and crisp appearance. To remove, make use of a slotted spoon. To make the peppers more manageable, include an additional tablespoon of oil in the sauté pan along with the onion and garlic, and keep the heat set at medium. Add the squash to the pan after it has been softened for around three to four minutes.

STEP 2

The chicken stock should be added after one minute of cooking time during which the mixture should be stirred. As the liquid comes to a simmer, stir the rice and basil into it, and then add the chorizo after it has been reintroduced. Cover and bake for 20 minutes. After that, sprinkle on the manchego and bake for another 10 minutes. Serve with a crisp green salad as an accompaniment.

NOTES

  • I use hot smoked pimenton in place of hot smoked paprika; if you are interested in purchasing any, there is a link to do so in the text that is located above from Amazon.
  • If there are any leftovers, reheat them the next day to make a simple and fast lunch.
  • In order to make this baked chorizo and squash rice with manchego crust for a smaller number of people, you can easily adjust the quantity of each component.

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