Spanish Paella Sheet Pan Dinner
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Paella Sheet Pan Dinner
Description
This sheet pan dinner takes the traditional flavors of Spanish paella and adapts them for easy oven cooking. Starting with olive oil coated onions, bell peppers, garlic, bay leaves, lemon zest, paprika, saffron, and optional crushed red pepper, the vegetables and spices roast briefly to bring out their aroma. Then shrimp and chorizo are added and partially cooked on the pan's edges. Minute rice sits in the center and simmers in chicken broth poured over it, absorbing flavors as it finishes cooking with peas stirred in to distribute evenly.
The dish balances the spiced sausage and tender shrimp against the vibrant brightness from lemon zest and aromatics. The use of quick-cooking rice ensures the recipe completes in about twenty minutes with straightforward steps. Peas add color and sweetness while the chorizo introduces a smoky heat. This meal can be served as a satisfying main course, ideal for casual dinners or entertaining when a fuss-free approach is preferred.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion red, chopped
- 1/2 cup bell pepper any color, chopped
- 3 garlic peeled and smashed, cloves
- 2 bay leaf
- lemon zest of 1
- 1 teaspoon paprika
- 1 pinch saffron
- 1 pound Shrimp cleaned, large, raw
- 8 ounces spanish chorizo sliced (or another spicy hard sausage
- 3 cups rice Minute brand instant rice
- 3/4 cup peas frozen
- 3 cups chicken broth
- parsley
- crushed red pepper
Instructions
- Preheat the oven to 400 degrees F. Drizzle olive oil over a large 13 X 18 inch rimmed sheet pan. Add the chopped onion, bell pepper, garlic, bay leaves, lemon zest, paprika, saffron, and a couple shakes of crushed red pepper if desired. Once the oven is hot, roast the veggies and spices for 5 minutes.
- Remove the sheet pan from the oven and add the shrimp and chorizo. Sprinkle liberally with salt and pepper. Shake the pan so the protein settles on the bottom and place back in the oven for 5 minutes, until the shrimp are mostly cooked.
- Finally, push the shrimp and chorizo to the edges of the pan. Pour the minute rice in center of the sheet pan. Then pour the chicken broth directly over the rice to coat it. Add the peas and shake the pan to settle the rice down in the broth. Pop the pan back in the oven for 5-8 minutes.
- Take the pan out of the oven and stir well to mix the spices throughout the rice. If there is a little broth left in the pan, let it sit for just a couple minutes to let the rice absorb the broth. Sprinkle with fresh parsley and serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 485kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 223mg | 74% |
| Sodium | 1491mg | 62% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 35.9mg | 40% |
| Calcium | 139mg | 14% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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