Sheet Pan Shrimp & Chorizo Paella-Style Bake
Sheet Pan Shrimp & Chorizo Paella-Style Bake is a vibrant, one-pan dish that marries succulent shrimp and smoky chorizo with colorful bell peppers and aromatic spices. This easy-to-make recipe brings the essence of traditional paella to your table without the fuss. Perfect for weeknight dinners or entertaining guests, it delivers incredible flavor and minimal cleanup, making you feel like a culinary pro in no time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
- 1 lb raw large shrimp, peeled and deveined
- 8 oz Spanish chorizo sausage, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup red or yellow bell peppers, chopped
- 1 cup short-grain rice (Bomba or Arborio)
- 2 cups low-sodium chicken broth
- 1/4 tsp saffron threads
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a skillet over medium heat, cook the sliced chorizo until browned (about 5 minutes). Remove from pan but reserve drippings.
- Sauté onion and garlic in the same skillet until fragrant (about 2 minutes).
- Stir in bell peppers, rice, chicken broth, saffron, salt, and pepper; bring to a simmer.
- Transfer mixture to the prepared sheet pan and nestle shrimp evenly on top.
- Bake for 20-25 minutes until rice is tender and liquid is absorbed. Drizzle with lemon juice before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 160mg