Spanish Paella Sheet Pan Dinner
by Sommer Collier — on Jun 12, 2023 
Spanish Paella Sheet Pan Dinner – An easy paella recipe made entirely on one baking sheet! Fresh shrimp, Spanish chorizo, peas, saffron, and fragrant rice.
Fast and fragrant Spanish Paella Sheet Pan Dinner. Get your Spanish fix in a hurry!
The downfall of our one-click generation is that we are so used to instant gratification, we’re ridiculously spoiled.
We want what we want, and right now, thank you very much. Credit cards, fast food, speed dating, and drive-thru grocery shopping all feed this problem. And what happens when we don’t get what we want? Tantrums, blaming, and depression.
Just watch how people react in the airport when a flight is delayed, or how they respond in a store when a line closes down and you’ll see… We have a real problem on our hands.
I try my hardest not to fall into this trap of being discontent. In our society, sometimes it’s a daily fight.
It’s even trickier to teach our kids not to expect everything they want right when they want it, and that true joy doesn’t come from more.
Instead, we’re trying to teach them that they might actually be happier long-term if they don’t get everything they want right when they want it. That it builds characteristics like appreciation for the things we have, finding joy in hard work, and gratefulness for people, when we have to wait… Or even do something significant for the things we want to achieve in life.
Easy Paella Recipe – Sheet Pan Style!
I know, I know. I sound like a grandma.
It’s an old-soul thing. Sometimes I just wish for simpler times and an old-fashioned “hard work pays off” era. I certainly don’t want to bolster the terrible right-now mindset we live in.
So… I feel a little guilty about sharing today’s recipe, Spanish Paella Sheet Pan Dinner.
This tantalizing, yet super easy, recipe might make you feel like you can have everything you want in a hurry, and that only perpetuates the problem.
Don’t you see? By informing you that you can make this amazing Spanish Paella Sheet Pan Dinner in just 20 minutes (a meal that would normally take around two hours to make) I’ve now become part of the problem.
Please forgive me.
But it’s true! At least at dinnertime, you can have it all really fast, by making our Spanish Paella Sheet Pan Dinner.
Using only one sheet pan for cooking means very little clean up, making dinner even more simple!
What Paella Ingredients You Will Need
This dish based out of Valencia Spain requires these ingredients:
- 2 tbsp olive oil
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper, any color
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- Zest of 1 lemon
- 1 tsp paprika
- 1 pinch saffron threads
- 1 pound large raw shrimp, cleaned
- 8 ounces Spanish chorizo sausage, sliced (or another spicy hard sausage)
- 3 cups minute rice (either medium grain rice or long grain rice – partially cooked)
- 3/4 cup frozen peas
- 3 cups chicken broth
- Parsley
- Crushed red pepper – to taste for a spicy flavor
How to Make Spanish Seafood Paella (Recipe)
Preheat the oven to 400 degrees F. Drizzle olive oil over a large 13 X 18 inch rimmed sheet pan. Add the chopped onion, bell pepper, garlic, bay leaves, lemon zest, paprika, saffron, and a couple of shakes of crushed red pepper if desired. Once the oven is hot, roast the veggies and spices for 5 minutes.
Remove the sheet pan from the oven and add the shrimp and chorizo. Sprinkle liberally with salt and pepper. Shake the pan so the protein settles on the bottom and place back in the oven for 5 minutes, until the shrimp are mostly cooked.
Finally, push the shrimp and chorizo to the edges of the pan. Pour the minute rice into the center of the sheet pan. Then pour the chicken broth directly over the rice to coat it. Add the peas and shake the pan to settle the rice down in the broth. Pop the pan back in the oven for 5-8 minutes.
Take the paella pan out of the oven and stir well to mix the spices throughout the rice. If there is a little broth left in the pan, let it sit for just a couple of minutes to let the rice absorb the broth. Sprinkle with fresh parsley and serve warm!
Get the Printable Sheet Pan Spanish Paella Recipe (Paella de Marisco) Below. Enjoy!
Other Great Dinner Ideas
- Stuffed Tomatoes with Cheese Souffle
- Seafood Cioppino with Mussels/clams
- Skillet Taco Calzone Pie
- Roasted Spaghetti Squash Lo Mein
- Sheet Pan Low Country Boil
- Croatian Skillet Chicken and Vegetables
- Instant Pot Mushroom Risotto
- Thai Mango Sticky Rice with short grain rice dish
- Perfect baked Chicken Thighs
- Baked Green Beans Almondine
- Artichoke White Bean Salad
- Low Carb Red Bell Pepper Sandwich
- Cast Iron Skillet Deep Dish Pizza
- Valenciana Paella by MyRecipes
- Quick Prawns Paella by Olive Magazine
Check the printable recipe card below for the nutrition facts including calories, carbohydrates, protein, and sodium percentages.
Spanish Paella Sheet Pan Dinner
Video
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper, any color
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- Zest of 1 lemon
- 1 teaspoon paprika
- 1 pinch saffron
- 1 pound large raw shrimp, cleaned
- 8 ounces Spanish chorizo, sliced (or another spicy hard sausage)
- 3 cups minute rice
- 3/4 cup frozen peas
- 3 cups chicken broth
- Parsley
- Crushed red pepper
Instructions
- Preheat the oven to 400 degrees F. Drizzle olive oil over a large 13 X 18 inch rimmed sheet pan. Add the chopped onion, bell pepper, garlic, bay leaves, lemon zest, paprika, saffron, and a couple shakes of crushed red pepper if desired. Once the oven is hot, roast the veggies and spices for 5 minutes.
- Remove the sheet pan from the oven and add the shrimp and chorizo. Sprinkle liberally with salt and pepper. Shake the pan so the protein settles on the bottom and place back in the oven for 5 minutes, until the shrimp are mostly cooked.
- Finally, push the shrimp and chorizo to the edges of the pan. Pour the minute rice in center of the sheet pan. Then pour the chicken broth directly over the rice to coat it. Add the peas and shake the pan to settle the rice down in the broth. Pop the pan back in the oven for 5-8 minutes.
- Take the pan out of the oven and stir well to mix the spices throughout the rice. If there is a little broth left in the pan, let it sit for just a couple minutes to let the rice absorb the broth. Sprinkle with fresh parsley and serve warm!
Whew! Took far longer than I expected! The prep and cooking time.