This Spanish Paella Sheet Pan Dinner is a simple but tasty take on the traditional dish. It's easy to clean up because the seafood, spices, and rice are all cooked together on a single sheet pan. It's a great meal for parties or weeknight dinners.
Ingredients: 1 lb shrimp, peeled and deveined. 1 lb mussels, cleaned and debearded. 1 lb squid, cleaned and sliced into rings. 1 cup chorizo, sliced. 2 cups Arborio rice. 4 cups chicken broth. 1 onion, diced. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tomato, diced. 1 teaspoon saffron threads. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.
Instructions: Preheat oven to 375F 190C. In a large bowl, toss shrimp, mussels, squid, and chorizo with olive oil, smoked paprika, salt, and pepper. Spread Arborio rice evenly on a sheet pan. Arrange marinated seafood and chorizo mixture over the rice. In a saucepan, heat olive oil over medium heat. Saut onion and garlic until translucent. Add diced tomatoes, bell peppers, saffron threads, and chicken broth. Bring to a simmer. Pour the broth mixture evenly over the seafood and rice on the sheet pan. Cover the sheet pan tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the rice is cooked and the seafood is done. Remove from the oven and let it sit for 5 minutes before uncovering. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
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