Try this recipe for chorizo and squash rice then check out our classic paella and vegan paella.


  • olive oil
  • 200g cooking chorizo, diced
  • 2 red peppers, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 400g butternut squash, diced
  • 1 tsp hot smoked paprika
  • 1 litre chicken stock
  • 300g paella rice
  • a handful basil, chopped
  • 100g manchego, grated
  • to serve green salad


  • 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.


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