Spanish Rice Stuffed Marrow

Have you ever wondered how to cook a marrow? Well this recipe for stuffed marrow with Spanish rice is simple, delicious and a great way to use up any overgrown zucchinis or courgettes!

Course Main Course

Cuisine British, Fusion, Spanish

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 441kcal

Author Corina Blum

Ingredients

1 large marrow
1 tablespoon olive oil
200 g cooking chorizo cut into chunky slices
1 onion
1 chilli pepper
2 green, red or yellow peppers diced
2 garlic cloves
⅓ aubergine cubed
½ tsp smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon turmeric or a thread of saffron
150 g rice
500 ml chicken or vegetable stock
pinch salt
pinch black pepper

Metric - US Customary

Instructions

Cut the marrow in half lengthways, remove the soft middle by scraping it out with a spoon and then put the marrow on a baking tray. Season it and drizzle with olive oil then place in the oven at 180C for an hour.22
Cook the chorizo in a saucepan until it releases it's oil and begins to go a little crispy. Add the onions and chilli pepper. When the onions are soft, add the garlic. Cook for a minute and then add the rest of the vegetables, the herbs and spices, and the rice. Stir in.
Add about ¾ of the stock. Cover and leave to simmer gently. After 15 minutes check it and stir in the rest of the stock if necessary.
Spoon the filling into the marrow. You might not be able to fit all the stuffing in. Return the stuffed marrows to the oven and cook for another 20 minutes. The extra stuffing can be served alongside the marrows or for anyone who doesn't like marrow and just wants the stuffing.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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