Sheet Pan Paella with Chorizo Mussels and Shrimp recipes

Ingredients

• vegetable oil 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

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