Colorful pumpkin-paprika-chorizo stew

Name: colorful pumpkin-paprika-chorizo stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 300 g basmati rice bag of 500 g; 250 g chorizo sausage; 2 Red onion; 2 toe garlic; 1 bag paprikamix; 400 g chilled pumpkin pieces; 2 tl dried thyme; 300 ml water; 15 g fresh parsley

The chorizo sausage in this stew with pumpkin creates a light-spicy Spanish twist.

Ingredients

Directions

Bring a pan with plenty of water with a little salt to the boil. Add the rice and cook until cooked in 10 minutes.
Drain and leave with the lid on the pan until use.
Meanwhile, halve the chorizo in the length, remove the skin if necessary and cut the halves into slices. Clean the onions and cut into half rings.
Clean the garlic and cut finely. Wash the peppers, remove the stalk and seeds and cut the flesh into rings.
Heat a skillet without oil or butter and fry the chorizo for 4 minutes. Add the onion and garlic and stir-fry for another 3 minutes.
Add the peppers, pumpkin, thyme and the water. Bring to the boil and simmer for 10 minutes with the lid on the pan or until the pumpkin is tender.
Check this with a fork. Season with pepper. Slice the leaves of the parsley and scoop through the rice.
Sprinkle the pumpkin stew just before serving with the rest of the parsley. Serve with the rice.