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

Directions

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