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Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

Katherine Sacks
  • 60 minutes
  • Serves 4

INGREDIENTS

2 oz

Spanish chorizo, dried

1 lb

Mussels

4 oz

Shrimp, medium

1

Bay leaf

1/4 cup

Parsley, fresh

1/2 cup

Peas, frozen

1

Shallot

3/4 cup

Tomatoes, canned

1 3/4 cups

Chicken broth, low-sodium

1/4 cup

Green olives

1 cup

Rice, short-grain

1 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

3/4 tsp

Paprika, smoked

1/2 cup

Red peppers, roasted

1/8 tsp

Saffron

1

Vegetable cooking spray, Nonstick

2 (18x13") rimmed baking sheets