Sheet pan paella

A fuss-free, one-pan recipe the whole family will enjoy.





  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. In a bowl, combine all of the ingredients. Season with pepper. Spread out on a non-stick sheet pan.
  3. Bake for 15 minutes or until the chicken is starting to brown.
  4. Meanwhile, in a large pot, bring the broth, wine and saffron to a boil.
  5. Add the rice. Season with salt. Simmer over medium-low heat for 15 minute or until the rice is al dente and has absorbed almost all the the liquid, stirring often.
  6. In another bowl, toss the shrimp with oil. Season with salt and pepper.
  7. Spread over rice on the sheet pan. Bake for 10 minutes or until shrimp are cooked through.
  8. Garnish with lemon wedges. Serve immediately