Name: Sheet Pan Paella
Total time: 55 min
Yield: Serves 6 to 8
Ingredients: 2 tablespoons olive oil, divided; 6 ounces dried chorizo, diced; 1 pound boneless, skinless chicken thighs, cut in 1 1/2-in. pieces; 1 cup diced yellow onion (from 1 onion); 1 cup diced red bell pepper (from 1 bell pepper); 3 garlic cloves, minced; ½ teaspoon paprika; 1 ½ teaspoons kosher salt, divided; ¾ teaspoon black pepper, divided; 2 cups uncooked medium or short-grain rice; 2 ¼ cups chicken stock; 1 ½ cups seafood stock; 1 teaspoon saffron threads; 1 cup crushed tomatoes; ½ cup white wine; ¼ cup water; 1 cup frozen green peas; 1 pound large peeled, deveined raw shrimp; 1 pound mussels, scrubbed and debearded; 2 lemons; 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1
Preheat oven to 375°F. Evenly coat a rimmed baking sheet with 1 tablespoon of the olive oil. While oven preheats, place chorizo and chicken in a single layer on baking sheet, and cook 10 minutes or until oven is preheated.

Advertisement
Step 2
Add onion, bell pepper, garlic, paprika, and half of the salt and pepper to chicken mixture; toss to coat. Return to oven, and bake 10 minutes, stirring halfway through.
Step 3
Add rice to baking sheet, and toss to coat. Spread mixture in an even layer, and cook 10 minutes. While rice cooks, Stir together chicken stock, seafood stock, and saffron in a large measuring cup; microwave 2 minutes.
Step 4
Gently stir stock mixture, tomatoes, and wine into rice mixture until well combined; carefully return to oven, and bake 20 minutes.
Step 5
Increase oven temperature to 425°F. Remove baking sheet from oven, and drizzle up to 1/4 cup water over rice if all liquid is absorbed. Sprinkle peas over the top; slightly nestle shrimp into rice mixture. Spread mussels evenly over top. Drizzle paella with remaining olive oil, and sprinkle with remaining with salt and pepper. Bake at 425°F until mussels have opened, 6 to 8 minutes.
Step 6
Cut 1 lemon in half, and squeeze juice over paella. Cut remaining lemon in 8 wedges. Sprinkle with parsley; serve with lemon wedges.

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party

Print Options

Ingredients

Directions