Recipes and Cooking Paella-Style Stuffing 4.6 (5) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 21 mins Bake Time: 25 mins Total Time: 1 hrs 1 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon canola oil ⅓ cup chopped onion (1 small) 3 cloves garlic, minced ⅔ cup short grain rice 1 ⅓ cup reduced-sodium chicken broth ¼ teaspoon saffron threads 6 ounce cooked, smoked chorizo sausage, diced ¾ cup chopped red sweet pepper (1 medium) ½ cup thinly sliced celery (1 stalk) 2 tablespoon snipped fresh parsley ¼ teaspoon salt ¼ teaspoon ground black pepper 6 cup dried French bread cubes* ½ cup sliced pimiento-stuffed green olives 1 ¼ - 1 ½ cup reduced-sodium chicken broth Directions 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. 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. *Tip: 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. Rate it Print Nutrition Facts (per serving) 408 Calories 19g Fat 43g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 408 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 240mg 80% Sodium 1067mg 46% Total Carbohydrate 43g 16% Total Sugars 3g Protein 15g Vitamin C 29mg 145% Calcium 63mg 5% Iron 4mg 22% Potassium 246mg 5% Folate, total 125.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.