Skip to main content
Epicurious

Sheet-Pan Paella With Chorizo, Mussels, and Shrimp

3.0

(10)

Image may contain Plant Dish Food Meal Produce and Vegetable
Photo by Chelsea Kyle, Food Styling by Ali Nardi

You can’t make classic Spanish paella without a paellera (a paella pan); but you can make a very convincing version with something every kitchen should have in spades: a couple of common baking sheets.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 4 servings (8 cups)

Ingredients

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley

Special equipment:

2 (18x13") rimmed baking sheets

Preparation

  1. Step 1

    Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsPaellaArborio RiceRiceRice & GrainsSaffronHerbs & SpicesChorizoSausageMeatShrimpShellfishSeafoodMusselTomatoVegetablePeaBean and LegumeOliveCastelvetrano OliveMainDinnerGluten FreeNut FreeEasyWeeknight MealsSheet-Pan DinnersOven BakeEpicurious

See Related Recipes and Cooking Tips

Read More
Cajun Shrimp Pasta
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.