Sheet Pan Paella
- Total time
- 55 min
Ingredients
- 1 cup rice (Arborio or short grain white rice)
- 2 tablespoons olive oil
- 2 boneless skinless chicken thighs or breast pieces, cut into 1 ½” cubes
- 4 ounces Spanish chorizo or hot Italian sausage, cut into ½ “ rounds
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 ¾ cups broth
- 1 teaspoon smoked paprika
- ½ teaspoon espilette or cayenne pepper
- 1/4 teaspoon saffron
- 1 bay leaf
- ½ teaspoon salt
- 8 medium shrimp, tails on
- ¾ cup canned fire-roasted tomatoes with juice
- ¼ cup pimento or chopped red pepper
- ½ cup peas
- Chopped parsley
- 1 Lemon, cut into wedges
Steps
- 1
Preheat oven to 350º. On a sheet pan, pour rice and drizzle with 1 tablespoon of the oil. Toss well, then spread out into an even layer. Bake for 5 minutes.
- 2
In a 9” deep skillet over medium high, heat the second tablespoon of oil and sauté chicken 2 -3 minutes until it begins to brown. Remove the chicken and spoon it on top of the rice. Add sausage and onion to the pan and sauté until lightly browned, about 3 minutes. Add garlic and sauté an additional minute; the meats may not be cooked completely but everything will finish cooking in the oven. Remove and arrange on top of the rice.
- 3
In the same pan, place broth and spices and bring to a boil; lower heat and simmer 5 minutes. Gently pour over the contents of the sheet pan. Cover tightly with foil and bake 20 minutes.
- 4
Remove pan from the oven and carefully loosen the cover to release steam, then remove foil entirely. Stir the mixture gently. Layer the shrimp, tomatoes, pimento and peas on top of the rice mixture. Recover with the foil and return to the oven, for 8 more minutes or until shrimp are pink and cooked through.
- 5
To serve, sprinkle with parsley and the juice of one lemon wedge. Arrange remaining lemon wedges around the platter.
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