Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

Name: Sheet-Pan Paella with Chorizo, Mussels, and Shrimp
Ingredients: Nonstick vegetable cooking spray; 1 cup short-grain rice (such as Arborio); 1 3/4 cups low-sodium chicken broth; 1 bay leaf; 1 teaspoon freshly ground black pepper; 3/4 teaspoon smoked paprika; 1/8 teaspoon saffron; 1 1/2 teaspoons kosher salt, divided; 2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup); 1 shallot, thinly sliced; 4 ounces medium shrimp, peeled, deviened, tails left intact; 1 pound mussels, scrubbed, debearded; 3/4 cup canned chopped tomatoes; 1/2 cup frozen peas; 1/2 cup sliced roasted red peppers; 1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced; 1/4 cup coarsely chopped fresh parsley; 2 (18x13") rimmed baking sheets

Sheet-Pan Paella with Chorizo, Mussels, and Shrimp was pinched from <a href="http://www.epicurious.com/recipes/food/views/sheet-pan-paella-with-chorizo-mussels-and-shrimp-56390003" target="_blank">www.epicurious.com.</a>

"This classic Spanish dish comes together in a snap when cooked on a baking sheet...."

INGREDIENTS

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Nonstick vegetable cooking spray

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1 cup short-grain rice (such as Arborio)

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1 3/4 cups low-sodium chicken broth

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1 bay leaf

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1 teaspoon freshly ground black pepper

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3/4 teaspoon smoked paprika

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1/8 teaspoon saffron

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1 1/2 teaspoons kosher salt, divided

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2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)

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1 shallot, thinly sliced

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4 ounces medium shrimp, peeled, deviened, tails left intact

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1 pound mussels, scrubbed, debearded

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3/4 cup canned chopped tomatoes

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1/2 cup frozen peas

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1/2 cup sliced roasted red peppers

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1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced

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1/4 cup coarsely chopped fresh parsley

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2 (18x13") rimmed baking sheets

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