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Receta de Relleno de Chorizo y Pimentón Ahumado - Chorizo and Smoked Paprika Stuffing Recipe

La Tienda Kitchens

  • 2 hours 0 minutes
  • 6 servings
Chorizo and Smoked Paprika Stuffing Recipe
Instead of the traditional sage-seasoned stuffing you usually prepare, try this Spanish-style chorizo stuffing made with authentic Galician bread, artisan tomate frito and our heritage pork cooking chorizo. Seasoned liberally with sweet smoked paprika, this stuffing is full of flavor and far from ordinary.
Rated 5 Stars


  • 2 loaves of Galician bread or other crusty bread, cut into 1-inch cubes
  • 9 ounces chorizo, diced
  • 3 teaspoons garlic, finely chopped
  • 1 medium sweet onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2teaspoons sweet smoked paprika
  • 1jar tomate frito
  • 1/4 cup white wine
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 3/4 cup low-sodium chicken broth
  • Salt and ground black pepper
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Preheat oven to 350° F. On a large baking sheet, toast the Galician bread cubes for 15-20 minutes, until golden brown. Stir occasionally. Transfer bread cubes to a large mixing bowl.



Heat the olive oil in a large non-stick frying pan. Add the diced chorizo, garlic and onion. Cook over low heat, stirring often, until the onion softens, about 10 minutes. Drain or spoon off fat. Add the smoked paprika and tomate frito to pan and cook over medium-low heat for about 3 minutes. Add the wine and boil until mixture thickens, about 5 minutes. Add mixture, along with the rosemary and parsley to the bread cubes and toss well. Whisk the beaten eggs and chicken broth together in a small mixing bowl. Season lightly with salt and pepper. Pour mixture over the bread cubes and toss well.



Transfer stuffing to a large, lightly oiled baking dish and cover with foil. Bake for about 45 minutes. Remove foil and bake for an additional 20 minutes, or until stuffing is golden brown and crisp. Let rest for 10 minutes and serve.

Reviews (3)

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November 2014

Rated 5 Stars

Made this for Thanksgiving to act as a side. Wow, was this ever good. Easily can stand alone as a main entrée with a side salad or other vegetable side. 8 thumbs up from our table.

November 2014

Rated 5 Stars

It was awesome!!! Prepared it twice!

November 2013

Rated 5 Stars

I made this for an early Thanksgiving and it was wonderful. Will make it again. I actually used Mulay's natural chorizo which was available at a local market but otherwise follow the recipe to the letter. Will make it again and again!

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