Baking

Stuffed pumpkin with spicy paella

A spectacular Autumn dish for parties or celebrations, or make it in the Spring for a grown-up Halloween celebration.
Photographer: Ian Wallace Stylist: Yael Grinham

Paella-filled whole pumpkin

8
1H

Ingredients

Paella-filled whole pumpkin

Method

Paella-filled whole pumpkin

1.Preheat oven to 180°C/160°C fan-forced.
2.Using a small sharp knife, carefully cut the top off the pumpkin, cutting down and in towards the centre of the pumpkin so you cut a “lid”. Using a spoon, scrape out all seeds and fibrous parts from the centre of the pumpkin and some of the pumpkin flesh so that the wall of the pumpkin is about 2.5cm thick all over.
3.Melt half the butter and combine with paprika, half the garlic and salt and pepper. Brush the mixture all over the inside of the pumpkin. Roast pumpkin and lid on an oven tray for about 1 hour or until tender.
4.Meanwhile, cook chorizo in a large pan until golden brown and fat has started to run; remove from pan, drain on absorbent paper. Add the chicken to the same pan; cook until just browned; remove from pan.
5.Heat half the butter with olive oil in same pan; cook onion, capsicum and half the garlic over low heat until translucent.
6.Heat stock and saffron in a small pan until hot; keep at a gentle simmer.
7.Add rice to the onion mixture; cook, stirring, until it is coated in the juices. Add 1/2 cup of the hot stock; stir until absorbed. Repeat with remaining stock until rice is almost tender. Stir in the chorizo, chicken and tomatoes, parsley and peas into the rice mixture, season to taste with salt and pepper.
8.Spoon hot rice mixture into the prepared pumpkin. Place pumpkin lid on. Bake about 20 minutes or until rice is tender. Stand 10 minute before cutting. Serve with lemon wedges, if desired.
9.Not suitable to freeze. Butter and stock mixture suitable to microwave.

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