Pumpkin Chorizo Paella Recipes

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CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
  • Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

CHORIZO PUMPKIN PASTA



Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

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.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

PUMPKIN CHORIZO PAELLA



Pumpkin Chorizo Paella image

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore.

Provided by LilPinkieJ

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb chorizo sausage, removed from casings
1/2 cup onion, diced
2 garlic cloves, finely chopped
1 cup pumpkin, cooked
1/2 cup frozen peas
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
fresh parsley
fresh snipped chives
2 medium tomatoes, chopped
1 tablespoon honey
drizzle olive oil
salt and pepper
4 cups chicken broth
1 pinch saffron thread
1 cup arborio rice

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.

Nutrition Facts : Calories 529.9, Fat 30.3, SaturatedFat 11.3, Cholesterol 66.5, Sodium 1459.4, Carbohydrate 37.7, Fiber 2.4, Sugar 6, Protein 25

PUMPKIN CHORIZO SOUP



Pumpkin Chorizo Soup image

Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.

Provided by chocolategulch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h45m

Yield 12

Number Of Ingredients 15

2 large potatoes, peeled
4 large carrots, peeled
2 (32 fluid ounce) containers chicken broth
2 pounds chorizo sausage
1 onion, chopped
2 (29 ounce) cans pumpkin puree
1 cup unpacked brown sugar
2 tablespoons butter
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch dried thyme

Steps:

  • Shred potatoes and carrots using the grating attachment of a food processor.
  • Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
  • Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
  • Simmer on High until flavors meld, about 1 hour.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 40.6 g, Cholesterol 75.4 mg, Fat 31.9 g, Fiber 6.7 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 2014.1 mg, Sugar 19.4 g

CHICKEN AND CHORIZO PAELLA ON THE GRILL



Chicken and Chorizo Paella on the Grill image

Use an 8-person paella pan on the grill.

Provided by JWynne

Categories     World Cuisine Recipes     European     Spanish

Time 3h

Yield 8

Number Of Ingredients 16

1 ½ pounds chicken thighs
1 ½ teaspoons hot paprika, divided, or to taste
salt and ground black pepper to taste
½ cup olive oil, divided
1 (28 ounce) can crushed fire-roasted tomatoes
2 cups diced sweet onion
8 ounces dry-cured chorizo, thinly sliced
5 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon saffron
½ teaspoon dried oregano
2 ½ cups uncooked Bomba rice
6 cups chicken stock, divided
1 red bell pepper, cut into matchsticks
2 cups string beans
½ cup Marcona almonds, halved

Steps:

  • Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
  • Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
  • Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
  • Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g

CHICKEN AND CHORIZO PAELLA



Chicken and Chorizo Paella image

This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. Makes 2 meals, each serving 4. To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.

Provided by English_Rose

Categories     Low Cholesterol

Time 1h

Yield 2 4 portion servings

Number Of Ingredients 14

10 1/2 ounces chorizo sausage, halved lengthways and sliced
8 chicken thighs, skin removed, boned and cut into large chunks
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon smoked sweet paprika
1 1/3 lbs paella rice
8 1/2 cups chicken stock, hot
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
5 ounces fine green beans, trimmed and blanched
6 roma tomatoes, cut into chunky pieces
1 ounce fresh flat leaf parsley, leaves picked and chopped
lemon wedge, to serve

Steps:

  • Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
  • Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
  • Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
  • Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
  • Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
  • Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

Nutrition Facts : Calories 3315, Fat 143.8, SaturatedFat 43.9, Cholesterol 477.4, Sodium 3619.2, Carbohydrate 339.6, Fiber 16.6, Sugar 32.2, Protein 155.9

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