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Sheet-Pan Paella with Shrimp and Chorizo

sheet-pan paella with shrimp and chorizo Entree
Sheet-Pan Paella with Shrimp and Chorizo
  • Prep 25 min
  • Total 50 min
  • Servings 4

You don’t have to travel to Spain to enjoy some really good paella. In fact, you don’t even need an oversized skillet. We’ve taken everything you love about paella from the toasted, flavorful rice to the smoky chorizo and cooked it up on one sheet pan. Paella on a weeknight? Yeah, we did that. MORE+ LESS-

Updated October 4, 2019
Progresso Broth
Make with
Progresso Broth

Ingredients

1
cup uncooked medium or long-grain white rice
8
oz smoked Spanish chorizo, cut into 1/4-inch slices
2
tablespoons olive oil
2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
teaspoons chopped fresh thyme
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground turmeric
1
cup chopped onions
3/4
cup chopped red bell pepper
12
uncooked or frozen (thawed) jumbo shrimp, peeled, deveined, tail shells removed (about 3/4 lb)
1/2
cup chopped tomatoes
1/2
cup frozen sweet peas

Steps

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  • 1
    Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    Place rice and chorizo on sheet pan. Drizzle with 1 tablespoon of the oil; stir to coat. Bake 8 minutes.
  • 3
    Meanwhile, in 1-quart saucepan, mix broth, thyme, 1/4 teaspoon of the salt, the pepper and turmeric. Heat to simmering over medium heat. Remove from heat.
  • 4
    Remove sheet pan from oven. Add onions and bell pepper to saucepan; stir. Pour broth mixture over rice mixture. Carefully (the pan with be hot) cover sheet pan tightly with foil; bake 20 to 23 minutes or until rice is just tender.
  • 5
    In small bowl, mix shrimp with remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Toss to coat.
  • 6
    Remove sheet pan from oven; stir rice mixture, and arrange shrimp over top of rice mixture. Sprinkle with tomatoes and peas; bake uncovered 6 to 8 minutes or until shrimp are pink.

Expert Tips

  • Typically, paella’s yellow color comes from saffron, which is derived from the crocus flower. It has to be handpicked, making it a pricy seasoning. We substituted turmeric in our sheet-pan paella, which gives it the yellow hue, has a comparable flavor and saves you money. If you do have saffron on hand, however, you can substitute 1/4 teaspoon for the turmeric.
  • Chorizo sausage can be found either uncooked, which is typically the type used in Mexican recipes, or smoked and cured, which is more often found in Spanish recipes. For this recipe, use the smoked, cured chorizo.
  • If you don’t have jumbo shrimp, you can substitute 3/4 lb large shrimp for the 12 jumbo shrimp. After you add the shrimp to the paella, just reduce the cooking time by 1 to 2 minutes.

Nutrition Information

Nutrition Facts

Serving Size: 2 Cups
Calories
570
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
1430mg
59%
Potassium
550mg
16%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
11%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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