Baked chorizo and squash rice with manchego crust
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 200g cooking chorizodiced
- 2 red pepperschopped
- 1 large onionchopped
- 2 cloves garliccrushed
- 400g butternut squashdiced
- 1 tsp hot smoked paprika
- 1 litre chicken stock
- 300g paella rice
- a handful basilchopped
- 100g manchegograted
- to serve green salad
Nutrition:
- kcal483low
- fat21.9g
- saturates9.5g
- carbs47.7g
- sugars8g
- fibre5.3g
- protein21.1g
- salt2.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. 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.
step 2
Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the 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. Serve with a green salad.
