This delicious twist combining two traditional dishes is sure to delight friends and family.
PREHEAT oven to 375 degrees. Melt the butter in a large saucepan. Add chorizo, onion and garlic. Cook 3 to 4 minutes, or until chorizo starts to brown. Add bell peppers, tomatoes, salt, paprika and saffron. Continue cooking 1 to 2 minutes.
STIR in stock. Continue cooking until mixture comes to a boil. Remove from heat and set aside.
PLACE the rice evenly into a 13x9-inch Reynolds® Bakeware Pan. Add baguette pieces then drizzle the beaten egg on top. Gently toss to coat. Pour the stock/chorizo mixture on top. Using a spatula, gently spread the mixture over the bread.
BAKE for 30 minutes, then cover with Reynolds Wrap® Aluminum Foil and bake and additional 25 to 30 minutes or until most of the liquid is evaporated.
REMOVE from oven and let cool 15 minutes before serving.