This hearty casserole is made easy with our Paella Rice, a convenient shortcut to delicious, authentic paella. Paella Seasoning adds all the requisite elements including saffron, thyme, garlic and chile.

Prep time: 10 min

Cook time: 40 min

Total time: 50 min

Quick Paella Casserole
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 3 Tablespoons Olive Oil

  • 1 Pound Chicken Breast, cut into 2" pieces

  • 4 Ounces Spanish Chorizo, diced

  • 15 Ounces Paella Rice

  • 6 Cups Water

  • 1 Zucchini, chopped

  • 1 Red Bell Pepper, seeded and chopped

  • 2 Teaspoons Kosher Sea Salt Flakes

  • Chopped Parsley (Optional), garnish


  1. Preheat oven to 325°F.

  2. Heat olive oil in shallow, heavy skillet over medium heat. Add chicken, skin-side down. Cook until golden brown, then turn and cook for 6 minutes more. Remove and keep warm.

  3. Add chorizo to same pan. Cook, stirring frequently, for about 5 minutes. Remove and keep warm with chicken.

  4. Raise heat to medium-high. Add Paella Rice to same pan. Cook, stirring to coat rice grains, until lightly toasted and fragrant, about 3 minutes. Add chicken and chorizo back to pan, then pour in water. Bring to a boil, then reduce heat.

  5. Pour everything into 8-inch by 12-inch baking dish. Cover tightly with foil, transfer to oven and bake for 20 minutes.

  6. Remove pan and add zucchini and red pepper, tucking gently into rice. Return pan and cook for 15 minutes longer, or until rice is tender and vegetables are cooked through.

  7. Taste and adjust seasoning with sea salt. Stir in chopped parsley, if desired, just before serving.