So this is my first fall inspired post for this year! I know, I’m a little early. Honestly, I don’t want to let go of the summer. I’m not ready yet. I bet I’m not the only one who feels this way.
I’ve been working throughout the whole summer. Except that long weekend trip to France in July, I haven’t taken any long break from work lately, or shall I say this year? No wonder I am still feeling like I haven’t lived a real summer yet. As much as I am missing the beach, constant hot temperatures, being able to wearing my summer clothes without having to check the weather forecast every single day.. today I am in a fall mood. Isn’t that weird?! It’s been raining all day, I took a light blanket out for the first time, and I am more into a hot drink than a cold homemade lemonade. Ohhh…I see it coming! The fall blues. BUT, yes, there’s a but. Thank goodness! Yesterday, it was again market time, as usual. And, guess what? I ended up buying the first squash of the season! That’s what I love about shopping at the farmer’s market. The produce comes in all kind of shapes, colors and sizes. Since I started with food photography I enjoy shopping there even more, as it makes it so much easier and more fun to look for that specific one that is not only tasty, but also photogenic ;)
So while I was browsing through a magazine, I ran into this super tempting combination of squash and paella! I’ve been wanting to make a paella with meat and seafood for a long time. As much as I’ve been wanting to take a trip to Barcelona as well.. In the meantime though, it seems to be easier to get some Spanish inspired food into my kitchen, than me to Barcelona. So, here we go with a simple paella version, mixed with a roasted flavored squash! Oh, and the seafood? I’ll leave it for next time ;)
- 1 squash (hokkaido, acorn or carnival), approx. 1kg / 1lb or less each
- 150 g / 5¼ oz of rice (paella rice, alternatively risotto rice)
- 50 g / 1¾ oz of chorizo, thinly sliced
- 1 small bell pepper, sliced
- 1 small onion, chopped
- ½ garlic clove, chopped
- parsley, chopped
- 500 ml / 15fl oz of vegetable or chicken broth
- 3 tbsp of olive oil
- a pinch of saffron
- ground red pepper
- salt, pepper
- Preheat the oven to 175°C / 350°F.
- Cut the squash in half.
- Sprinkle the insides with olive oil and season with salt and pepper.
- Lay with the cut sides down on a baking sheet and bake for about 30 minutes, until tender.
- In the meantime, heat 2 tbsp of olive oil in a large pan.
- Add the sliced chorizo and roast for a few minutes only, at medium to high heat.
- Stir in the chopped onions and garlic until lightly browned.
- Add the rice and season with ground red pepper. Stir for a few minutes.
- Add the broth together with the saffron and bring to a boil.
- Reduce the heat to medium-low. Keep stirring once in a while.
- Add additional broth, if necessary.
- When the rice is almost tender, stir in the bell peppers and leave on the stove for a few more minutes.
- Meanwhile, turn on the broiler or grill function of the oven (or simply turn on the top heat if available).
- Fill the squash halves with the rice mixture and place them on the baking sheet. Sprinkle the top with olive oil.
- Bake for 5-10 minutes until brown and a little crispy.
- Drizzle with a little more olive oil and sprinkle with the chopped parsley.
- If you can find a small round shaped squash you don't even need to cut it in half. Simply cut off the top, and use the whole squash as a little bowl.