Paella with chorizo, prawns & butternut pumpkin

Feed your family with Curtis Stone's delicious Paella with Chorizo, Prawns & Butternut Pumpkin.

Ingredients 

•  2 tablespoons extra virgin olive oil
•  200g chorizo, from the deli, halved lengthways, cut into 1cm-thick slices
•  250g butternut pumpkin, peeled, seeded & cut into 1.5cm pieces
•  2 medium brown onions, finely chopped
•  1 red capsicum, seeded, finely chopped
•  4 cloves garlic, finely chopped
•  2 teaspoons smoked paprika
•  Pinch of saffron threads
•  2 cups medium-grain rice
•  3 1/2 cups chicken stock
•  500g raw banana prawns, peeled, deveined, tails left on
•  1 tablespoon chopped fresh parsley
•  2 lemons, each cut into 4 wedges

Method

Step 1
Position the rack in the bottom third of the oven and preheat to 190°C or 170°C fan.
Step 2
Heat the paella pan over medium heat. Add the oil, then add the chorizo and cook for 2 mins, or until beginning to brown. Add the pumpkin, onions, and capsicum and cook for 6 mins, or until the onions soften. Add the garlic, paprika, and saffron and cook for 2 mins, or until the garlic is tender. Stir in the rice to coat completely. Pour in the stock and stir to mix well. Season with salt and pepper.
Step 3
Cover the pan with foil, and bake paella in the oven for 25 mins, or until the rice is nearly tender. If necessary, use a fork to stir any uncooked rice into the paella, then nestle the prawns into the paella. Bake uncovered for 6-8 mins, or until the prawns are just cooked through. Stand for 5 mins. Garnish with the parsley and lemon wedges, and serve.


Nutrition

Energy 3284kJ	Fat saturated 8.50g
Fat Total 27.60g	Carbohydrate sugars 6.20g
Carbohydrate Total 93.80g	Dietary Fibre 5.10g
Protein 39.00g	Cholesterol 44.00mg
Sodium 1297.00mg

Source:

http://www.taste.com.au/recipes/34511/paella+with+chorizo+prawns+butternut+pumpkin