Sheet Pan Shrimp & Chorizo Paella-Style Bake
Experience the vibrant flavors of Spain with this Sheet Pan Shrimp & Chorizo Paella-Style Bake. This one-pan wonder features succulent shrimp and spicy chorizo mingling with saffron-infused rice, colorful bell peppers, and aromatic spices—all roasted to perfection. Perfect for weeknight dinners or entertaining guests, it’s a dish that delivers both taste and convenience while making cleanup a breeze.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 8 oz Spanish chorizo, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium sweet onion, diced
- 1/4 tsp saffron threads
- 4 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups low-sodium chicken broth
- Olive oil spray
Instructions
- Preheat oven to 400°F (200°C) and prepare a large sheet pan with nonstick cooking spray.
- In a bowl, mix chorizo, bell peppers, onion, garlic, and saffron until well combined.
- Spread the mixture evenly on the sheet pan. Sprinkle rice over the top and pour chicken broth across everything.
- Bake for 25-30 minutes or until rice absorbs most of the liquid.
- Add shrimp to the pan and bake for an additional 10 minutes until shrimp are pink and opaque.
- Cool slightly before serving; drizzle with lemon juice if desired.
Nutrition
- Serving Size: 1/4 of dish (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: - Customize by replacing shrimp with chicken or firm tofu. - Add seasonal veggies like zucchini or asparagus for extra nutrition. - Adjust spice levels based on your preference using different chorizo varieties.