Paella Stuffing

Editor
This stuffing is a true fusion dish, perfect for your holiday table
Paella Stuffing

Reynolds Kitchen

Spanish cuisine isn’t always the first thing that comes to mind when you think of Thanksgiving, but you can incorporate this global cuisine more easily than you think. Using traditional paella ingredients such as chorizo, saffron, and rice, this stuffing is a true fusion dish that’s perfect for your holiday table.

This recipe comes courtesy of Reynolds Kitchen.
 

Ready in
5560 m
8
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Tablespoons unsalted butter
  • 1 Pound chorizo sausage, cut into 1-inch pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced in thin strips
  • 1 Cup cherry tomatoes, chopped in half
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon smoked paprika
  • Pinch of saffron threads
  • 3 1/2 Cups chicken stock
  • 1 Cup medium grain rice
  • 6 Cups of a baguette, cut into 1-square-inch pieces
  • 1 egg, beaten

Directions

Preheat oven to 375 degrees F.

In a large saucepan, melt the butter. Add chorizo, onion, and garlic. Cook 3–4 minutes, or until chorizo starts to brown.

Add bell peppers, tomatoes, salt, paprika, and saffron. Continue cooking 1–2 minutes.

Stir in chicken stock. Continue cooking until mixture comes to a boil.

Remove from heat and set aside.

In a 9-by-13-inch pan (preferably a Reynolds® Bakeware Pan), evenly place the rice.

Gently toss baguette in egg to coat. Add coated baguette on top of the rice.

Using a spatula, gently spread the chorizo mixture over the bread.

Bake uncovered for 30 minutes.

Cover dish with tin foil (preferably Reynolds Wrap® Aluminum Foil), and bake an additional 25–30 minutes or until most of the liquid is evaporated.

Remove from oven and let cool 15 minutes before serving.

Nutritional Facts

Total Fat
26g
39%
Sugar
6g
N/A
Saturated Fat
11g
53%
Cholesterol
86mg
29%
Protein
18g
37%
Carbs
47g
16%
Vitamin A
134µg
15%
Vitamin B12
0.6µg
9.8%
Vitamin B6
0.3mg
17.2%
Vitamin C
24mg
40%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
4µg
5%
Calcium
44mg
4%
Fiber
2g
7%
Folate (food)
46µg
N/A
Folate equivalent (total)
88µg
22%
Folic acid
25µg
N/A
Iron
3mg
15%
Magnesium
40mg
10%
Monounsaturated
9g
N/A
Niacin (B3)
7mg
36%
Phosphorus
198mg
28%
Polyunsaturated
4g
N/A
Potassium
473mg
14%
Riboflavin (B2)
0.4mg
23.3%
Sodium
807mg
34%
Thiamin (B1)
0.5mg
31.6%
Trans
0.4g
N/A
Zinc
2mg
14%