Sheet-Pan Paella with Chorizo, Mussels, and Shrimp
Sheet-Pan Paella with Chorizo, Mussels, and Shrimp is a dairy free main course. This recipe serves 4 and costs $2.36 per serving. One portion of this dish contains roughly 27g of protein, 15g of fat, and a total of 457 calories. 90 people have made this recipe and would make it again. A mixture of kosher salt, fresh parsley, short grain rice, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people really liked this European dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Epicurious. With a spoonacular score of 96%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Sheet-Pan Paella With Chorizo, Mussels, and Shrimp, Quick Paella With Shrimp & Mussels, and Saffron Paella with Shrimp, Mussels and Andouille.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 (18x13") rimmed baking sheets
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 cup canned chopped tomatoes
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1/4 cup coarsely chopped fresh parsley
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1 1/2 teaspoons kosher salt, divided
1 3/4 cups low-sodium chicken broth
1 pound mussels, scrubbed, debearded
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/8 teaspoon saffron
1 shallot, thinly sliced
1 cup short-grain rice (such as Arborio)
4 ounces medium shrimp, peeled, deviened, tails left intact
3/4 teaspoon smoked paprika
Equipment:
baking sheet
oven
sauce pan
measuring cup
bowl
Cooking instruction summary:
Preparation Arrange rack in center of oven and preheat to 350F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes. Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout. Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more. Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
Step by step:
1. Arrange rack in center of oven and preheat to 350F. Coat rimmed baking sheet with cooking spray.
2. Spread rice on sheet and toast 5 minutes.
3. Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan.
4. Pour broth mixture into a measuring cup with a spout.
5. Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
6. Combine shrimp with remaining 1/2 tsp. salt in a medium bowl.
7. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more.
8. Transfer mixture to a serving bowl and toss with parsley.
Nutrition Information:
covered percent of daily need
