Sheet Pan Spanish Paella

Sheet Pan Spanish Paella

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School is back in session and it seems like we are all busier than ever shuttling those precious munchkins around from place to place afterwards. That can often lead to dinners on the run, unless you want to try something like this one pan dish of ours – Spanish paella! 10 Smart Points Per Serving

Sheet Pan Spanish Paella

You will need:
2 tbsp. olive oil
1/2 cup chopped red onion
1/2 cup green bell pepper
3 tbsp. minced garlic
2 bay leaves
Zest of 1 lemon
2 tsp. paprika
1 tsp. saffron
1 pd. large raw shrimp, cleaned
1 pd. boneless skinless chicken breast, diced
8 oz Spanish chorizo sliced
3 cups instant jasmine rice rice
3 cups chicken broth
Crushed red pepper

Preheat the oven to 400 degrees F.
Using a large 13 X 18 inch rimmed sheet pan.
Spray a non-stick baking spray and evenly coat the pan.
Chop your onion, bell pepper and set to the side.
Add the onion, pepper, garlic, bay leaves, lemon zest, paprika, saffron, and crushed red pepper to your baking pan.

Place the pan in the oven and roast the veggies and spices for 5 minutes.
Remove the sheet pan from the oven.
Now add your chicken, chorizo and shrimp to the pan.

Toss to mix with the onion, pepper mix.
Season with salt and pepper.
Push the chicken, shrimp and chorizo the the edges of the pan leaving a open space in the center for the rice.
Pour the jasmine rice in center of the sheet pan.

Now add the chicken broth on top of the rice.
Place the pan back in the oven for 8 minutes.
Take the pan out of the oven set to the side.

Lightly toss to mix the spices and shrimp mix with the rice.
Garnish with fresh parsley

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