• 5 Ratings

Part bread stuffing, part Spanish paella; this skillet recipe gets loads of flavor from smoked chorizo and plenty of fresh parsley. If your family isn’t quite ready to try a traditional paella recipe, this mash-up meal is a nice baby step.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.


To make dry bread cubes, preheat oven to 300°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°F. Bake, covered, for 45 minutes to 1 hour or until heated through.

Nutrition Facts

408 calories; 19 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 240 mg cholesterol; 1067 mg sodium. 246 mg potassium; 43 g carbohydrates; 3 g fiber; 3 g sugar; 15 g protein; 0 g trans fatty acid; 721 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 126 mcg folate; 0 mcg vitamin b12; 63 mg calcium; 4 mg iron;


5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0