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Sheet-Pan Paella with Chorizo, Mussels, and Shrimp
Ingredients
  • Nonstick vegetable cooking spray
  • 1 cup short-grain rice (such as Arborio)
  • 1 ¾ cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon smoked paprika
  • ⅛ teaspoon saffron
  • 1 ½ teaspoons kosher salt, divided
  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced (about ½ cup)
  • 1 shallot, thinly sliced
  • 4 ounces medium shrimp, peeled, deviened, tails left intact
  • 1 pound mussels, scrubbed, debearded
  • ¾ cup canned chopped tomatoes
  • ½ cup frozen peas
  • ½ cup sliced roasted red peppers
  • ¼ cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
  • ¼ cup coarsely chopped fresh parsley
  • subheading: Special equipment:
  • 2 (18x13") rimmed baking sheets
Steps
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