Autumn Paella with Chicken, Pumpkin and Chorizo

A hearty autumn paella made in one pan with chicken, Hokkaido pumpkin, mushrooms and chorizo, which you can prepare the day before and finish cooking in just a few minutes in front of your guests.

By yumbelo · 6 servings · 90 minutes

Ingredients

• 600 g Chicken breast fillet
• 150 g Chorizo
• 400 g Hokkaido pumpkin
• 250 g Mushrooms
• 2 pc red bell pepper
• 2 pc Onions
• 3 pc Garlic cloves
• 400 g Short-grain rice (paella rice)
• 1 can Chopped tomatoes
• 1 pinch Saffron threads
• 1 tsp Sweet smoked paprika powder
• 1 l Vegetable stock
• 150 g Frozen peas
• 1 pc Lemon
• 1 bunch Parsley
• 3 tbsp Olive oil
• Salt
• Pepper

Method

1. Peel the pumpkin, remove the seeds and cut into cubes of about 2 cm. Remove the seeds from the pepper and cut into strips, finely dice the onions and garlic.
2. Cut the chicken breast fillets into bite-sized pieces, season with salt and pepper. Slice the chorizo thinly and quarter the mushrooms.
3. Soak the saffron threads in 3 tbsp of hot water taken from the stock. Heat the stock in a pot and keep warm.
4. Heat 2 tbsp olive oil in a large, wide pan or paella pan and fry the chorizo until crispy, then remove.
5. In the remaining fat, brown the chicken pieces all over until golden, then remove and set aside.
6. In the frying fat, fry the onions, pepper and pumpkin for 5 minutes, then add the mushrooms and garlic and fry for another 3 minutes.
7. Stir in the smoked paprika powder, briefly toast the rice, then add the tomatoes and the saffron with its soaking water.
8. Pour in the hot stock, bring to the boil and simmer over medium heat for about 10 minutes, until the rice has absorbed the liquid.
9. Return the chicken and chorizo to the pan, sprinkle the peas over the top and cook without stirring for 10 to 12 minutes over low heat, until the rice is tender.
10. Take the pan off the heat and let it rest covered for 5 minutes. Finely chop the parsley, mix with lemon zest and sprinkle over the paella.
11. For serving, offer lemon wedges on the side and serve the paella directly from the pan.