This vibrant dish draws the eye with its vivid color palette: golden brown Delicata squash rings resting on a bed of saffron-infused, sun-yellow rice studded with nuggets of spicy red chorizo. Scattered emerald green peas add a pop of contrast, and the dish is garnished with bright red strips of roasted red peppers and a sprinkle of chopped parsley. It's all served in a rustic paella pan, accentuating the authenticity of the dish.

Delicata Squash & Chorizo Paella

Name: Delicata Squash & Chorizo Paella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 1 Delicata squash sliced into rings and deseeded; 200g 200g Spanish chorizo cut into 1cm pieces; 1 1 large onion finely chopped; 2 cloves 2 cloves garlic minced; 1 teaspoon 1 teaspoon smoked paprika; 200g 200g Arborio rice; 1 handful 1 handful of fresh peas; 1 pinch 1 pinch of saffron threads soaked in 2 tablespoons warm water; 4 cups 4 cups chicken stock; 1 1 roasted red pepper cut into thin strips; 2 tablespoons 2 tablespoons chopped parsley to garnish; 3 tablespoons 3 tablespoons olive oil; to taste Salt and pepper

An autumnal, vibrant take on Spanish Paella.

Category Main Course

Prep 20 minutes

Cook 40 minutes

Style Spanish

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · November 07, 2024

A little about this dish

This recipe is a delightful twist on a traditional Spanish dish, with a focus on the seasonal ingredient, Delicata squash, imbuing the autumnal flavor. Paella, a traditional Spanish meal, is given a refreshing update with the unique blend of flavors from the Delicata squash, Spanish chorizo, and saffron.

Ingredients (for 4)

1 delicata squash — 1 — sliced into rings and deseeded
200g spanish chorizo — 200g — cut into 1cm pieces
1 large onion — 1 — finely chopped
2 cloves garlic — 2 cloves — minced
1 teaspoon smoked paprika — 1 teaspoon
200g arborio rice — 200g
1 handful of fresh peas — 1 handful
1 pinch of saffron threads — 1 pinch — soaked in 2 tablespoons warm water
4 cups chicken stock — 4 cups
1 roasted red pepper — 1 — cut into thin strips
2 tablespoons chopped parsley — 2 tablespoons — to garnish
3 tablespoons olive oil — 3 tablespoons
Salt and pepper — to taste

Preparation

Step 1 — 🔥🌡️🕰️

Preheat the oven to 200°C (400°F).
Step 2 — 🎃🧂🥘

Toss squash rings with olive oil, salt, and pepper, and roast for about 20 minutes until tender and golden.
Step 3 — 🍳🧅🔪

In a paella pan or large skillet, heat olive oil over medium heat, add onions and garlic and cook until translucent.
Step 4 — 🍳🥩🔥

Add chorizo to the pan and fry until crisp and the oils are released.
Step 5 — 🥘🥣🌶️

Stir in the smoked paprika, and then the Arborio rice, coating the grains in the oil.
Step 6 — 🍲🌾💧

Mix the soaked saffron threads and water into the pan, followed by the chicken stock. Bring to a simmer.
Step 7 — 🍚🥄💧

Cook the rice, stirring often, until nearly all the liquid is absorbed.
Step 8 — 🍲🌽🌶️

Scatter the peas, roasted squash rings, and red pepper strips over the top of the rice without stirring.
Step 9 — 🥘🔥🕰️

Cover and cook for a further 10 minutes, or until the rice is cooked and has absorbed all the stock.
Step 10 — 🥗🍴🎉

Remove from heat and leave to stand for a few minutes before serving garnished with fresh parsley.

A final fox tip

This dish is a fun way to get introduced to the flavors of Spain without leaving your kitchen. Young kids can help with the simpler tasks like roasting the squash or stirring the rice occasionally. Feel free to switch up the veggies according to the season, or even add some seafood if you're inclined to do so.