This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.
- 1 tbsp saffron, soaked in 3 tbsp of boiling water
- Olive oil
- 1 large onion, sliced thin
- 2 cloves garlic, crushed
- 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
- 28 oz diced tomatoes
- 1 tbsp smoked paprika
- 1 tsp chili flakes
- 14 oz white beans, rinsed
- 1 quart stock
- 1 1/2 c Spanish paella rice
- Salt and pepper
- 1/4 c parsley, minced
- Lemon wedges
Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.
Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.
Serves 6 – 8.
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