Pumpkin Chorizo Paella - cooking recipe

Ingredients

1 lb chorizo sausage, removed from casings
1/2 cup onion, diced
2 garlic cloves, finely chopped
1 cup pumpkin, cooked
1/2 cup frozen peas
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
fresh parsley
fresh snipped chives
Roasted Tomatoes
2 medium tomatoes, chopped
1 tablespoon honey
drizzle olive oil
salt and pepper
Saffron Rice
4 cups chicken broth
1 pinch saffron thread
1 cup arborio rice

Preparation

For Roasted Tomatoes:
Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
For Saffron Rice: (You could also use regular rice of course).
Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
For Paella:
Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.