Pumpkin Chorizo Paella

Bring bold, comforting flavors to your table with this vibrant Pumpkin Chorizo Paella, a seasonal twist on the classic Spanish dish. Featuring smoky chorizo, tender cubes of pumpkin or butternut squash, and fragrant saffron-infused rice, this one-pan masterpiece is packed with autumnal warmth and irresistible texture. Smoked paprika and toasted saffron threads elevate the flavor profile, while colorful bell peppers, peas, and cherry tomatoes add freshness and visual appeal. Perfectly balanced between hearty and light, this paella is finished with fresh parsley and a squeeze of tangy lemon for a burst of brightness. With a beautifully golden socarrat (crispy rice bottom) and just a single pan to clean, this dish is as stunning as it is easy to prepare, making it ideal for cozy dinners or festive gatherings.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 8 ounces chorizo sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 1.5 cups arborio or bomba rice
• 4 cups vegetable stock or chicken stock
• 2 cups diced pumpkin or butternut squash
• 1 medium diced bell pepper (red or yellow)
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 4 lemon wedges
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large paella pan or wide, heavy-bottomed skillet over medium heat.

Step 2

Slice the chorizo into thin rounds and add it to the pan. Cook for 5 minutes, stirring occasionally, until browned. Remove the chorizo and set aside.

Step 3

In the same pan, add the chopped onion and garlic. Sauté for 3-4 minutes until fragrant and softened.

Step 4

Stir in the smoked paprika and saffron threads, toasting slightly for 1 minute to release the flavors.

Step 5

Add the arborio or bomba rice to the pan and stir to coat the grains in the oil and spices.

Step 6

Pour in the vegetable or chicken stock, stirring to combine. Bring to a gentle boil, then reduce the heat to low.

Step 7

Add the diced pumpkin and bell pepper to the pan, spreading them evenly across the surface of the rice.

Step 8

Season with salt and black pepper. Do not stir the mixture from this point onward to allow for the socarrat (crispy rice base) to form.

Step 9

Let the paella simmer uncovered for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Add a splash of stock during cooking if the rice looks dry.

Step 10

In the final 5 minutes of cooking, scatter the browned chorizo, frozen peas, and halved cherry tomatoes over the top of the paella.

Step 11

Turn off the heat and cover the paella pan with a clean kitchen towel or foil. Let it rest for 5 minutes.

Step 12

Garnish with freshly chopped parsley, and serve with lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2634.8g)

Amount per serving	% Daily Value*
Calories	2322.3

Total Fat 128.6g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 201.7mg	0%
Sodium 7451.7mg	0%
Total Carbohydrate 207.4g	0%
Dietary Fiber 31.0g	0%
Total Sugars 41.3g
Protein 84.8g	0%

Vitamin D 0IU	0%
Calcium 462.7mg	0%
Iron 14.8mg	0%
Potassium 3707.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 14.6%

Carbs: 35.7%