- Preheat oven to 350 degrees F. In a small saucepan heat 1 tablespoon of the oil over medium-high heat. Add onion; cook and stir about 3 minutes or until onion is tender. Add garlic; cook and stir for 30 seconds more. Add rice, stirring about 3 minutes or until rice just starts to brown. Carefully add the 1 1/3 cups broth and the saffron threads. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until rice is cooked and liquid is absorbed.
- Meanwhile, in a large skillet heat the remaining 1 tablespoon oil. Add chorizo, sweet pepper, and celery; cook and stir about 4 minutes or until chorizo begins to brown and vegetables are tender. Remove from heat. Add rice mixture, parsley, salt, and black pepper to mixture in skillet, tossing to combine.
- In a large bowl combine rice mixture, bread cubes, and olives. Toss to mix. Drizzle with the 1 1/4 to 1 1/2 cups broth to moisten, tossing to combine. Spoon stuffing into a buttered 2-quart baking dish or casserole. Cover with foil. Bake for 25 to 30 minutes or until heated through.
From the Test Kitchen
To make dry bread cubes, preheat oven to 300 degrees F. Cut 8 ounces French bread into 3/4-inch cubes (should yield 6 cups). Spread into a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
To Make Ahead:
Prepare as directed, except do not bake. Chill for up to 24 hours. Preheat oven to 350 degrees F. Bake, covered, for 45 minutes to 1 hour or until heated through.
Nutrition Facts (Paella-Style Stuffing)
- Per serving:
- 408 kcal cal.,
- 19 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 240 mg chol.,
- 1067 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 3 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet