Name: Paella with chorizo, prawns & butternut pumpkin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Cuisine: spanish
Ingredients: 36.40 gm extra virgin olive oil; 200g chorizo, from the deli, halved lengthways, cut into 1cm-thick slices; 250g butternut pumpkin, peeled, seeded & cut into 1.5cm pieces; 2 medium brown onions, finely chopped; 1 red capsicum, seeded, finely chopped; 4 cloves garlic, finely chopped; 5.00 gm smoked paprika; Pinch of saffron threads; 400.00 gm medium-grain rice; 892.50 gm chicken stock; 500g raw banana prawns, peeled, deveined, tails left on; 20.00 ml chopped fresh parsley; 2 lemons, each cut into 4 wedges

Paella with chorizo, prawns & butternut pumpkin

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Whip up Curtis Stone's mouthwatering paella with chorizo, prawns, and butternut pumpkin for a satisfying family meal.

Ingredients:

36.40 gm extra virgin olive oil
200g chorizo, from the deli, halved lengthways, cut into 1cm-thick slices
250g butternut pumpkin, peeled, seeded & cut into 1.5cm pieces
2 medium brown onions, finely chopped
1 red capsicum, seeded, finely chopped
4 cloves garlic, finely chopped
5.00 gm smoked paprika
Pinch of saffron threads
400.00 gm medium-grain rice
892.50 gm chicken stock
500g raw banana prawns, peeled, deveined, tails left on
20.00 ml chopped fresh parsley
2 lemons, each cut into 4 wedges

Instructions:

Preheat your oven to 190°C (170°C fan) with the rack in the bottom third.
Begin by heating the paella pan over medium heat. Once hot, add the oil followed by the chorizo. Sauté for 2 minutes until it starts to brown. Next, add the pumpkin, onions, and capsicum and cook for 6 minutes until the onions soften. Then, introduce the garlic, paprika, and saffron and cook for an additional 2 minutes until the garlic is tender. Proceed by stirring in the rice until fully coated. Pour in the stock and mix well. Lastly, season with salt and pepper to taste.
1. Seal the pan with foil and bake the paella in the oven for 25 minutes until the rice is nearly tender. If needed, gently mix any uncooked rice into the paella using a fork. Add the prawns to the paella and bake uncovered for 6-8 minutes until the prawns are cooked through. Let it rest for 5 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve.

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