Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

A delicious and easy sheet-pan version of traditional Spanish paella featuring savory chorizo, fresh seafood, and saffron-infused rice. This one-pan meal combines the classic flavors of paella with the convenience of oven cooking.

4 servings

48 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable cooking spray
•1 cup short-grain rice (such as Arborio)
•1¾ cups low-sodium chicken broth
•1 leaf bay leaf
•1 teaspoon freshly ground black pepper
•¾ teaspoon smoked paprika
•⅛ teaspoon saffron
•1½ teaspoons kosher salt
•2 ounces dried Spanish chorizo
•1 whole shallot
•4 ounces medium shrimp
•1 pound mussels
•¾ cup canned chopped tomatoes
•½ cup frozen peas
•½ cup sliced roasted red peppers
•¼ cup green olives
•¼ cup fresh parsley
•2 sheets rimmed baking sheets

Cooking Instructions

1.
Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
5 min
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.
10 min
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.
25 min
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.
8 min

Ingredients

•1 spray Nonstick vegetable cooking spray

•1 cup short-grain rice (such as Arborio)

•1¾ cups low-sodium chicken broth

•1 leaf bay leaf

•1 teaspoon freshly ground black pepper

•¾ teaspoon smoked paprika

•⅛ teaspoon saffron

•1½ teaspoons kosher salt

•2 ounces dried Spanish chorizo

•1 whole shallot

•4 ounces medium shrimp

•1 pound mussels

•¾ cup canned chopped tomatoes

•½ cup frozen peas

•½ cup sliced roasted red peppers

•¼ cup green olives

•¼ cup fresh parsley

•2 sheets rimmed baking sheets

Cooking Instructions

Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.

5 min

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.

10 min

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.

25 min

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.

8 min