Pumpkin Chorizo Paella Recipes

Steps:

• For Roasted Tomatoes:.
• Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
• For Saffron Rice: (You could also use regular rice of course).
• Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
• For Paella:.
• Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.

Steps:

• Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
• Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

Steps:

• Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
• Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
• Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
• Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
• Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it's not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Steps:

• Add the chorizo to a 12-inch skillet and cook over medium-high heat, stirring frequently, until just beginning to brown, about 5 minutes. Transfer to a paper-towel-lined plate to drain; remove all but one tablespoon of the rendered fat from the skillet.
• Add the olive oil, onion, sliced garlic, and large pinch salt; cook over medium-high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the remaining garlic, paprika and saffron, and cook, stirring constantly, until fragrant and paprika has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring to a simmer.
• Stirring occasionally with a rubber spatula to redistribute the broth and rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red peppers evenly over the top. Cook uncovered, without stirring, until the liquid is completely absorbed and the rice is tender, about 10 minutes longer. Sprinkle peas, cooked chorizo and green onions over the rice; cover, and allow to sit for 5 minutes. Serve with lemon wedges on the side.