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Squash Rice Paella


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  • 12 oz yellow squash or 18oz peeled, seeded butternut squash from the neck
  • 1/4 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 oregano
  • 1/2 tsp red pepper flakes
  • 1 14 oz can diced tomatoes, fire roasted1
  • 1 1/2 lb chicken, shrimp or mussels
  • 2-3 links, chorizo
  • 1/4 tsp pepper
  • 1/4 cup chopped flat leaf parsley
  • lemon wedges
  • avocado oil



Step 1

spiralize the squash, then chop into "rice"
in a large pot on medium, heat 2 Tbsp oil. Add onion and bell pepper and season with 1/4 tsp salt and cook, stirring occasionally, until tender. Add garlic, paprika, oregano, pepper flakes and saffron, saute 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.
Add mussels, chicken or shrimp and increase heat to medium. cook until meat is done, shaking the pot occasionally. tent this with foil, reduce heat to low.
In a large skillet on medium heat, heat 2 Tbsp oil, add chorizo; cook, turning once or twice until lightly browned. Transfer to a plate. Reduce heat to medium, stir in squash 'rice' and cook, stirring until tender. Add water to prevent sticking, if needed. Season with salt and pepper.
Preheat broiler to high. transfer tomato mixture to skillet with rice, fold together. Broil until golden on top and liquid has cooked off (4 to 5 mintues). top with meat and sprinkles parsley and lemon.


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