Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe from Marché SA et Fils

Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe

Cook Time: 1 heure 10 minutes


Servings: 4


  • 400g butternut squash, peeled, seeded and cut into 2cm dice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 Señorío Morcilla Ibérica
  • 1.25L vegetable stock
  • 60ml sherry
  • 1 medium onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 250g Bomba rice
  • 75g dried apricots, cut into strips
  • 2 cloves garlic, thinly sliced
  • 150ml creme fraiche
  •   fresh mint leaves, for garnish


  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Toss the diced squash in 1 tbsp olive oil and the sugar to coat; spread coated squash out on the roasting tray; roast until the squash begins to go colour on the edges, about 15 minutes; put to one side.
  3. Meanwhile, take the morcilla, from the fridge, remove the casing and cut with a sharp thin knife into thin slices, about 5mm; set aside.
  4. Heat the stock and sherry to a low simmer.
  5. In a saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened, about 5 minutes; stir in the rice to coat, followed by the apricots and garlic.
  6. Stir in the stock, one ladle at a time, and simmer until most of the stock has been absorbed, abuout 18 - 20 minutes; taste for seasoning.
  7. Gently stir in the crème fraiche, fold in the morcilla and the squash and cook gently for a further few minutes; the rice should be moist and creamy, rather than firm.
  8. Switch of the heat and leave for a few minutes.
  9. Serve garnished with mint leaves.

Butternut squash

Olive oil



Vegetable broth

Dry sherry


Ground cumin

Ground cinnamon


Dried apricots


Cultured cream


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