Description
Experience a delightful fusion of flavors in this Sheet Pan Shrimp & Chorizo Paella-Style Bake, featuring succulent shrimp and savory chorizo, all cooked to perfection on a single sheet pan.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 oz Spanish chorizo sausage, sliced
- 1 cup short-grain rice (e.g., Arborio)
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- A pinch of saffron threads
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spray a large sheet pan with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté the chopped onion and bell peppers for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in the sliced chorizo and let it sizzle until slightly crispy. Then add the rice and stir well until everything is coated.
- Pour in the chicken broth and sprinkle saffron threads over the mixture. Bring to a gentle simmer before transferring everything onto the prepared baking sheet.
- Evenly spread out the sautéed mixture on the sheet pan. Nestle the shrimp among the rice and chorizo mixture.
- Bake in the preheated oven for about 20 minutes or until the rice is tender and shrimp are fully cooked. Drizzle with olive oil or garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg
Keywords: - For extra flavor, consider marinating the shrimp in olive oil and spices for 30 minutes before cooking. - Feel free to substitute shrimp with chicken or add more vegetables like peas or zucchini.