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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Paella Stuffed Squash Recipe

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This recipe for Paella Stuffed Squash is from Family Recipes to share for generations to come., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Acorn Squash (1 1/2 to 2 lbs each) halved through the stem end and seeded

1 tbsp olice oil, plus more for brushing and drizzling

3 oz thinly sliced cured Chorizo sausage

1 small onion, chopped

1 clove garlic, chopped

1/2 cup arborio rice

3/4 tsp smoked paprika

1/4 tsp cayenne

2 cups chicken stock

1/2 cup jarred, drained roasted red peppers, thinly sliced

1/2 cup frozen peas

2 tbsp chopped flat leaf parsley
Directions:
Directions:
1. Preheat the oven to 350. Brush the cut sides of the squash with oil; season with salt and pepper. Roast, cut side down, on a rimmed baking sheet until tender when pierced with a knife. 40 to 50 minutes.

2. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium. Add the chorizo; cook, stirring often, until browned in spots, about 3 mintues. Add the onion and garlic; cook stirring often, until the onion is translucent, 3 to 5 minutes.
Add the rice, paprika and cayenne; stir 1 minute. Add the stock; bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, until the rice is al dente, 15-18 minutes. Stir in the peppers, peas and 2 tbsp parsley; season.

3. Preheat the broiler. Turn the squash cut side up. Fill with rice mixture, mounding in center. Broil until browned in spots, 8 to 10 minutes. Drizzle with oil; top with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min COOK: 1 hr
Personal Notes:
Personal Notes:
I did not have jarred roasted peppers in the house, BUT did have fire roasted diced tomatoes. I drained them and used instead of peppers.

The chorizo is a bit on the spicy side... we LOVED this recipe.

 

 

 

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