Pumpkin Chorizo Paella

Total Time
30mins
Prep 20 mins
Cook 10 mins

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore.

Ingredients Nutrition

Directions

  1. For Roasted Tomatoes:.
  2. Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
  3. For Saffron Rice: (You could also use regular rice of course).
  4. Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
  5. For Paella:.
  6. Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.
Most Helpful

5 5

5 5

Loved this, the flavours come together so wonderfully, rich and satisfying, but fresh as well! My kind of food! I only used 200 gr chorizo and found it to be plenty, but we are not big meat eaters, I love the flavour the chorizo gives this dish without needing a lot of meat. I would love to add shrimp to this, but we had DD2 eating as well, and she wont eat shrimp. I did think about making it on the side, just for DH and I, but decided there was plenty of food already without making more. Shrimp would be marvellous with this, though. Oh, and I simply sliced the sausage, again, because we are not big meat eaters, I prefer to present it this way, making it easier to give the actual meat to those who like it best .. DH and DD1! I didn't make the tomatoes, as I already had Julie B's Tomates Séchées Au Four (Oven-Dried Tomatoes) in the fridge, and they worked well here. I will make them next time I want to make roasted tomatoes though, I like the honey direction! I sprinkled parmesan on mine when I served, and a good twist of black pepper. Fabulous, Jess, thanks for a real keeper!

I made this for our Gourmet Dinner Club and everyone loved it! The only change I made was to add shrimp - will definately make again.