Chorizo and Squash Bake with Rice and Manchego Cheese

A comforting and delicious modern variation on a classic paella rice dish with a crispy manchego cheese crust. Remarkably, this light dish is so simple to make yet puts a whole heap of deliciousness on your fork. Perfect to keep in the freezer.

Serves 6

50 minutes

Ingredients

200g Arbizu picante cooking chorizo

400g Butternut Squash - diced

200g La Campanillo red piquillo peppers

1 Large Onion

2 cloves Garlic, crushed

Olive Oil

300g Catala Paella Rice

100g Vega Mancha Semi Curado Manchego cheese

1 tsp El Angal Picante Smoked Paprika

500ml Dry white wine

500ml Chicken or Vegetable stock

You May Also Need

Paella Pan 30cm

Goes Well With

Caballo Oscuro Garnacha Rose

£10.99

Directions

1.Heat 1 tablespoon of the olive oil in a pan, a paella dish is ideal, and fry the sliced chorizo until golden and crispy. Remove from the pan and set aside.

2.In the remaining oil, fry the onions and garlic until soft, add the chopped peppers and the diced squash and cook until the squash also softens.

3.Add the paprika and stir so as to coat all the ingredients. Then add the chicken stock and the white wine.

4.Add back the chorizo and return to the heat until simmering.

5.Add the paella rice and stir well before placing in a pre-heated oven at 170C for 20 minutes.

6.Add the grated manchego over the top and return to the oven for a further 10 minutes or until brown and crispy.