Sheet Pan Paella

Sheet Pan Paella

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Paella is a traditional Spanish dish that is found at established restaurants, but this sheet pan recipe makes the fancy entrée easy to make in your own home! You will love the meat and shellfish mixed with rice.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 cup rice
  • 1 ¾ cups chicken broth
  • 1 teaspoon pepper
  • ¾ teaspoon paprika
  • 1 ½ teaspoons salt
  • ½ cup dried and thinly sliced chorizo
  • 1 sliced shallot
  • 4 ounces shrimp, peeled and deveined
  • 1 pound mussels
  • ½ cup roasted red peppers
  • ¼ cup chopped parsley

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Directions

Preheat the oven to 350 degrees F and coat a rimmed baking sheet with cooking spray. Spread the rice on the baking sheet and bake for 5 minutes. In a medium pan, boil the broth, pepper, paprika, and 1 teaspoon salt. Remove the broth mixture from the heat. Remove the rice from the oven and stir the rice before adding an even layer of chorizo and shallots over the rice. Carefully pour the broth over the sheet. Cover the baking sheet with an inverted baking sheet and bake for 20 minutes. Remove the second baking sheet and stir the paella. Bake uncovered for 5 more minutes.

Add the shrimp and remaining salt in a bowl. Remove the rice from the oven again, stir the rice mixture, and add the shellfish, peppers, peas, and tomatoes. Bake for 8 more minutes. Transfer the paella to a large serving bowl and toss with parsley.


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