Sheet-Pan Paella With Chorizo, Mussels, And Shrimp

  1. Arrange rack in center of oven and preheat to 350u0b0F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
  2. Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
  3. Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
  4. Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

spray, shortgrain rice, chicken broth, bay leaf, freshly ground black pepper, paprika, saffron, kosher salt, spanish chorizo, shallot, shrimp, mussels, tomatoes, frozen peas, red peppers, green olives, fresh parsley, baking sheets

Taken from www.epicurious.com/recipes/food/views/sheet-pan-paella-with-chorizo-mussels-and-shrimp-56390003 (may not work)

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