Baked Chorizo and Squash Rice with Manchego Crust

Baked Chorizo and Squash Rice with Manchego Crust

A crispy Manchego crust takes this low-calorie baked rice dish to the next level – ready in 50 minutes


  • Olive oil
  • Cooking chorizo 200g, diced
  • Red peppers 2, chopped
  • Onion 1 large, chopped
  • Garlic 2 cloves, crushed
  • Butternut squash 400g, diced
  • Hot smoked paprika 1 tsp
  • Chicken stock 1 litre
  • Paella rice 300g
  • Basil a handful, chopped
  • Manchego 100g, grated
  • Green salad to serve



Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up. Scoop out with a slotted spoon. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften. Add the squash and cook for 3-4 minutes or until softened.


Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with a green salad.