Paella

Rice, chicken, shrimp dish.

Original Source: Sheet Pan Everything (Ricardo)
From Chef dougb
Updated Mar 26, 2026

Ingredients

  • Chicken
  • 450 g
    Chicken thighs, boneless, skinless, cubed (or more if you want more)
  • 2
    Red bell pepper, seeded and cut into large dice
  • 1
    Onion, diced
  • 2
    Garlic cloves, chopped
  • 2 Tbsp
    EVOO
  • 1 Tbsp
    Tomato paste
  • 2 tsp
    Sweet smoked paprika
  • 1 tsp
    Salt
  • Rice
  • 750 ml
    Chicken broth
  • 250 ml
    Dry white wine
  • ¼ tsp
    Saffron
  • 330 g
    Paella rice, rinsed and drained (Arborio as substitute)
  • 225 g
    Frozen green peas
  • Shrimp
  • 340 g
    Raw medium shrimp, shelled and deveined
  • 1 Tbsp
    EVOO
  • Other
  • 4
    Sausages, cooked and sliced (optional)
  • Lemon wedges, for serving
  • Salt & Pepper, for seasoning
Prep
30 min
Cook
30 min
Servings
6
Effort
—
Tags
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Directions

  1. Preheat oven to 425 F.
  2. Chicken
  3. In a bowl, combine all of the ingredients. Season with pepper. Spread out on a non-stick sheet pan. Bake for 15 minutes or until the chicken is starting to brown. (Sausages optional, but add a nice savory element to the final dish).
  4. Rice
  5. Meanwhile, in a large pot, bring the broth, wine and saffron to a boil. Add the rice. Season with salt. Simmer over med-low heat for 15 minutes or until the rice is al dente and has absorbed almost all of the liquid, stirring often.
  6. Toss the rice with the chicken, on the sheet pan and mix well. Add sausages now, if using. Spread out in an even layer. Top with the green peas.
  7. Shrimp
  8. In another bowl, toss the shrimp with the EVOO. Season with salt and pepper. Spread over the rice on the sheet pan.
  9. Bake for 10 minutes, or until the shrimp are cooked through. Garnish with lemon wedges. Serve immediately.

Chef's Thoughts

We made a few tweaks on the second run. Added sausages (Johnsonville Original Bratwurst), they were a nice add for flavour. Used a whole box of chicken stock (960ml), this wasn't a good move - thinned out the flavour on the rice mix too much. Only used 372g of chicken, didn't seem to miss the extra 80g, but possibly offset with the sausages - it was plenty 'meaty' in the end. Added a second red pepper, did not take away from the dish, and we both like it so two will be our go-forward.

Comments

  • dougb
    2026-03-26
    Third time, used Italian sausage (better), back to 750ml stock (better), half of which was home made turkey stock (better), and freshly purchased saffron (better). Best one yet. Saffron ain't cheap!
  • dougb
    2026-02-16
    Made per recipe, excellent result. Such a colorful dish, beautiful. Used arborio rice. Saffron rice was a real treat.

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