thepioneerwoman1.0
Sheet Pan Paella
This sheet pan paella delivers bold, vibrant flavors with rice, chorizo, chicken, and juicy shrimp—all baked together for an easy, satisfying one-pan meal.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●saucepan
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
Place an 18-by-13-inch sheet pan in the oven and preheat the oven to 425°F.
2
Pat the chicken dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Carefully remove the hot sheet pan from the oven, brush with 2 tablespoons of the olive oil, and arrange the chicken skin-side down on one half of the sheet pan. Bake until the skin starts to render and turns golden, about ⏱️ 10 minutes.
3
In a medium bowl, combine the garlic, bell pepper, onion, tomatoes, paprika, turmeric, 1 teaspoon salt, and 1 tablespoon olive oil and toss well. Remove the sheet pan from the oven and add the vegetables to the empty side of the pan next to the chicken. Bake, stirring the vegetables halfway, until the vegetables are soft and fragrant and the chicken is golden brown, about ⏱️ 15 minutes.
4
Meanwhile, heat the broth in a large measuring cup in the microwave until hot, 3 to ⏱️ 4 minutes, or warm in a saucepan over medium heat until just under a simmer.
5
Remove the sheet pan from the oven and transfer the chicken to a plate. Add the rice, stir to combine with the vegetables, then pat into a single layer. Arrange the chicken, skin-side up, on the rice, then carefully add the broth. Scatter the chorizo around the chicken. Carefully cover with foil, being sure to seal the edges of the pan. Bake until the rice is tender and the chicken is cooked through (a thermometer inserted into the center of a piece will register 165°F), about ⏱️ 25 minutes.
6
Meanwhile, toss the shrimp with the remaining 1 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Remove the sheet pan from the oven, uncover, nestle the shrimp into the rice and scatter the peas over top.
7
Return to the oven and bake uncovered until the shrimp is cooked through, 3 to ⏱️ 5 minutes.
8
Let rest ⏱️ 5 minutes before serving. Garnish with parsley and serve with lemon wedges.
Nutrition Facts
calories
695 Calories
fat Content
32 g
fiber Content
2 g
sugar Content
3 g
sodium Content
1164 mg
protein Content
40 g
trans Fat Content
0 g
cholesterol Content
207 mg
carbohydrate Content
60 g
saturated Fat Content
8 g
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