Pumpkin Chorizo Paella

READY IN: 30mins
Recipe by LilPinkieJ

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.

Top Review by hungry_kungfu

I doubled this recipe for a party, and instead of arborio rice, I used bomba rice. I used 1 pound of mild chorizo and 1 pound of hot chorizo. Everything came out really good, but I think next time I make this, I'll reduce the amount of ground cloves, as its flavor really took over. I will also just use all hot chorizo next time, because the added heat would give it a pop, and I generally love spicy food.

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.

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