Paella Stuffing
This delicious twist combining two traditional dishes is sure to delight friends and family.
Print RecipeYou’ll Need...
You’ll Need...
Disposable Baking Pans With Lids & Carriers
Ingredients
Directions
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.
Other Side Dishes
