Pumpkin Chorizo Paella

Name: Pumpkin Chorizo Paella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 453.59 g chorizo sausage, removed from casings; 118.29 ml onion, diced; 2 garlic cloves, finely chopped; 236.59 ml pumpkin, cooked; 118.29 ml frozen peas; 2.46 ml cinnamon; 2.46 ml ground nutmeg; 0.61 ml ground cloves; fresh parsley; fresh snipped chives; 2 medium tomatoes, chopped; 14.79 ml honey; drizzle olive oil; salt and pepper; 946.36 ml chicken broth; 0.25 ml saffron thread; 236.59 ml arborio rice

Submitted 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."

Download

photo by hungry_kungfu

Ready In:: 30mins
Ingredients:: 17
Serves:: 6

ingredients

453.59 g chorizo sausage, removed from casings
118.29 ml onion, diced
2 garlic cloves, finely chopped
236.59 ml pumpkin, cooked
118.29 ml frozen peas
2.46 ml cinnamon
2.46 ml ground nutmeg
0.61 ml ground cloves
fresh parsley
fresh snipped chives
Roasted Tomatoes
2 medium tomatoes, chopped
14.79 ml honey
drizzle olive oil
salt and pepper
Saffron Rice
946.36 ml chicken broth
0.25 ml saffron thread
236.59 ml arborio rice

directions

For Roasted Tomatoes:
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.
For Saffron Rice: (You could also use regular rice of course).
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.
For Paella:
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.

Questions & Replies

Is it canned pumpkin?

kmoore

Reviews

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.

hungry_kungfu
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 Recipe #276840 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!

Karen Elizabeth
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.

Stacylew