Grilled Sheet Pan Paella
A sheet pan acts as a clever stand-in for the traditional wide, shallow paella pan in this simplified grilled recipe, making it easy to achieve the dish’s signature flavors without specialized equipment.
Key Details
Level: Easy
Total Time: 1 hour 10 minutes
Active Time: 45 minutes
Yield: 4 to 6 servings
Directions
Preheat a grill to medium heat. Place a rimmed sheet pan on the grill to warm up. In a small saucepan, bring broth to a gentle simmer over low heat, stir in saffron, and keep the mixture hot.
Once the grill is ready, add olive oil to the preheated sheet pan. Toss in chorizo and cook for 2–3 minutes, stirring occasionally, until the edges brown. Add onion, bell pepper, and a pinch of salt; cook until the vegetables soften (about 3 minutes). Stir in garlic and cook for 30 seconds, then add rice—stir to coat each grain in oil. Use the back of a wooden spoon to spread the rice into a flat, even layer. Pour in the warm saffron broth and adjust the grill heat so the edges of the mixture just simmer. Cover the sheet pan with an inverted second sheet pan (align the edges to create a tight seal) and weight it down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes (aim for 350–375°F if using a grill thermometer).
Check the rice—it should be cooked but still slightly al dente. If not, give it a stir and cook for a few more minutes. Increase the grill heat to medium-high and remove the cover. Scatter mussels and shrimp over the rice, then cover the grill and cook until the mussels begin to open (5–7 minutes; keep an eye on the rice to ensure it forms a crust without burning—stir gently to check and adjust heat as needed). Sprinkle peas and scallions on top, cover again, and grill until the mussels and shrimp are fully cooked (8–12 minutes more). Finish with a drizzle of olive oil and a handful of fresh parsley for garnish.
