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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
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-
Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
-
Place rice and chorizo on sheet pan. Drizzle with 1 tablespoon of the oil; stir to coat. Bake 8 minutes.
-
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.
-
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.
-
In small bowl, mix shrimp with remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Toss to coat.
-
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.
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570
Calories
29g
Total Fat
27g
Protein
50g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size:
2 Cups
- Calories
- 570
- Calories from Fat
- 260
- 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
- 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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Expert Tips
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var configuration = {"title":"Sheet-Pan Paella with Shrimp and Chorizo","introduction":"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? 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If you do have saffron on hand, however, you can substitute 1/4 teaspoon for the turmeric.","category":"Alternative Method"},{"title":"","description":"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.","category":"Alternative Method"},{"title":"","description":"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.","category":"Techniques"},{"title":"","description":"Kitchen Tested - 9/2019","category":"Kitchen Tested"}],"kitchenTips":[{"title":"","description":"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. 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