Baked Chorizo and Squash Rice with Manchego Crust
Baked Chorizo and Squash Rice with Manchego Crust
Ingredients
Cooking time: 30 min.
Preparation time: 15 min.
Total Time: 45 min.
Servings: 4
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olive oil
200g (1/2 lb.) cooking chorizo diced
2 red peppers chopped
1 large onion chopped
2 cloves garlic crushed
400g (Just less than 1 lb.) butternut squash diced
1 tsp hot smoked paprika
1 liter (4.25 cups) chicken stock
300g paella rice
a handful basil chopped
100g Manchego grated
Preparation
Heat the oven to 180C/fan (160C/gas 4. (325F)) Heat a large, shallow ovenproof pan and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up.
Scoop out with a slotted spoon. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften. Add the squash and cook for 3-4 minutes or until softened.
Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Add 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.