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Paella Stuffing

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Servings: 8-10
  • Course: Side Dish

This delicious twist combining two traditional dishes is sure to delight friends and family.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Use a Reynolds Bakeware pan for a non-stick surface and easy clean up!


  • 6 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound chorizo sausage, cut into 1-inch pieces
  • 1 cups cherry tomatoes, chopped in half
  • 1 red bell pepper, sliced in thin strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • Healthy pinch of saffron threads
  • 3 ½ cups chicken stock
  • 1 cup medium grain rice
  • 6 cups of a baguette cut into 1-inch by 1-inch squares
  • 1 egg, beaten


Step 1

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.

Step 2

STIR in stock. Continue cooking until mixture comes to a boil. Remove from heat and set aside.

Step 3

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.

Step 4

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.

Step 5

REMOVE from oven and let cool 15 minutes before serving.

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