Sheet Pan Paella
Ingredients
- 2 TBSP olive oil
- 1/2 red onion, chopped
- 1/2 bell pepper, chopped
- 3 garlic cloves, minced
- zest of 1 lemon
- 1 tsp smoked paprika
- 1 pinch saffron
- 1 pound large, raw shrimp, peeled, deveined, with tails on
- 8 ounces chorizo, sliced into rounds
- 3 cups rice, cooked in chicken broth
- 1 cup frozen peas
- fresh parsley
Instructions
- Preheat oven to 400 degrees.
- Drizzle the oil all over a baking sheet lined with parchment paper.
- Add the onion, bell pepper, garlic, lemon zest, paprika, and saffron. Roast for 5 minutes.
- Add the shrimp and chorizo to the pan, and stir to coat. Bake an additional 5 minutes.
- Push everything to the outer edges of pan, and place rice in the center. Top with peas. Cook for 5-8 minutes more. Give everything a good stir, and serve with fresh parsley.
Notes
Minute rice option: If you'd rather cook the rice right on the pan, you can use 3 cups of minute rice. Add 3 cups chicken broth on top of the rice, and cook the same 5-8 minutes.