Squash-Rice Paella

with Mus­sels & Chorizo

Clean Eating - - RECIPES -


Squash stands in for rice in this re­make of the tra­di­tional Span­ish dish. You can use but­ter­nut squash or yel­low squash — we rec­om­mend spi­ral­iz­ing the veg first, then cut­ting or puls­ing in the food pro­ces­sor to get rice-size pieces. If us­ing yel­low squash, cut­ting it is a safer bet since the veg is so del­i­cate. Check the la­bels when you are pur­chas­ing chorizo as some brands con­tain su­gar.

12 oz yel­low squash (or 18 oz peeled, seeded but­ter­nut squash, neck only)

¼ cup av­o­cado oil, di­vided

1 small yel­low onion, diced

1 small red bell pep­per, diced

3/4 tsp sea salt, di­vided 6

cloves gar­lic, minced

1 tbsp each pa­prika and dried oregano

½ tsp red pep­per flakes

Pinch saf­fron threads

1 14-oz BPA-free can diced toma­toes (prefer­ably fire-roasted)

11/2 lb mus­sels, scrubbed and de­bearded

2–3 links chorizo, sliced

¼ tsp ground black pep­per

¼ cup chopped fresh flat-leaf pars­ley, for gar­nish lemon wedges, op­tional

1. Se­cure squash into a spi­ral maker and turn crank to cre­ate noo­dles, ac­cord­ing to man­u­fac­turer’s direc­tions. Work­ing in batches, place on a cut­ting board and chop into “rice.” Trans­fer to a large bowl.

2. In a large pot on medium, heat 2 tbsp oil. Add onion and bell pep­per, sea­son with ¼ tsp salt and cook, stir­ring oc­ca­sion­ally, un­til ten­der, about 6 min­utes. Add gar­lic, pa­prika, oregano, pep­per flakes and saf­fron; sauté 1 minute. Pour in toma­toes and 1 cup wa­ter; bring to a boil. Re­duce heat to low, cover and sim­mer for 20 min­utes, stir­ring once or twice.

3. Add mus­sels to pot, cover, in­crease heat to medium; cook for 5 min­utes, shak­ing pot oc­ca­sion­ally. Un­cover and trans­fer any mus­sels that have opened to a bowl. Cover and con­tinue to cook, shak­ing oc­ca­sion­ally for about 3 min­utes longer, check­ing ev­ery 30 sec­onds for mus­sels that have opened and trans­fer to bowl. Dis­card any mus­sels that don’t open. Tent mus­sels with foil. Re­duce heat to low set­ting; cover.

4. In a large skil­let on medium-high, heat re­main­ing 2 tbsp oil. Add chorizo; cook, turn­ing once or twice, un­til lightly browned, 5 to 7 min­utes. Trans­fer to a plate. Re­duce heat to medium, stir in squash rice and cook, stir­ring, un­til ten­der, 3 to 4 min­utes. (If us­ing but­ter­nut squash rice, cook 7 to 8 min­utes, adding 2 tbsp wa­ter to pre­vent stick­ing.) Sea­son with re­main­ing ½ tsp salt and black pep­per.

5. Pre­heat broiler to high. Us­ing a slot­ted spoon, trans­fer tomato mix­ture from mus­sels cook­ing liq­uid to skil­let with rice; fold to­gether to com­bine. Broil un­til mix­ture is golden on top and ex­cess liq­uid has cooked off, 4 to 5 min­utes, watch­ing to pre­vent burn­ing. Top with mus­sels and chorizo. Sprin­kle with pars­ley and serve with lemon wedges (if us­ing).

PER SERV­ING (1/4 of recipe): Calo­ries: 477, To­tal Fat: 33 g, Sat. Fat: 7 g, Mo­noun­sat­u­rated Fat: 19 g, Polyun­sat­u­rated Fat: 5 g, Carbs: 21 g, Fiber: 5 g, Sug­ars: 8 g, Protein: 27 g, Sodium: 991 mg, Choles­terol: 62 mg

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