Heat the oil in a large non-stick pan/wok and sweat the onion and garlic over a medium heat, under a lid until softened, stirring occasionally (takes about 10 minutes).
Add the celery, cumin seeds and paprika and gently fry for another 2 minutes.
Make a well in the centre, add the chorizo and fry until cooked through.
Add the butternut squash and red pepper fry for another couple of minutes whilst stirring.
Then add the Cirio chopped tomatoes, vegetable stock, splash of sherry, salt and pepper.
Bring to the boil, then lower the heat and simmer for 15 minutes.
Add the bulgur wheat and simmer for another 15 minutes but this time with a lid on.
Serve with crusty bread or toast to mop up the juices.