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HOLY SHEET-THIS-IS-GOOD-PAN PAELLA!

Imagine this: You’re craving something bold, flavorful, and a little fancy, but you also don’t want to spend hours in the kitchen (or wash a million dishes). Enter Pan Paella—the ultimate one-pan meal...

HOLY SHEET-THIS-IS-GOOD-PAN PAELLA!
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • 1 tbsp smoked paprika
  • 2 tsp granulated garlic powder
  • 2 tsp ground black pepper
  • 2 packages Cauliflower Rice
  • 1/2 cup roasted red bell peppers ((liquid drained, cut into 1/4” strips))
  • 1/2 medium white onion ((diced finely))
  • 4 garlic cloves ((crushed))
  • 2 lbs boneless chicken thighs
  • 1 cup sweet peas ((frozen and thawed))
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cup chicken broth
  • 1 1/2 cup dry white wine ((pinot grigio or dry chardonnay))
  • 2 chicken sausage ((sliced into 1/2” pieces))
  • 1 can chopped tomatoes ((15-ounce))
  • 1/2 cup Castelvetrano olives ((finely chopped))
  • 1/2 tsp saffron threads
  • Kosher salt and freshly ground pepper
  • 12-16 mussels
  • 1 lb medium wild-caught shrimp ((peeled and de-veined))
  • 1/4 cup melted ghee
  • Optional:  1/2 cup chopped parsley and lemon wedges for serving

Instructions

  1. 1
    Combine the paprika, black pepper and garlic powder in a small bowl. Rub the spice mix all over the boneless chicken thighs and marinate chicken for 1 hour, up to 12 hours, in the refrigerator.
  2. 2
    Preheat oven to 400F.  On a lined, rimmed 1/2 sheet pan, arrange cauliflower pearls evenly over surface of pan.  Add roasted bell pepper, white onion, garlic and peas and lightly toss together.  Arrange chicken thighs evenly over cauliflower rice mixture and drizzle EVOO over the top.  Place in oven and cook for 10 minutes.
  3. 3
    Remove pan from oven and add chicken broth and dry white wine over the mixture evenly.  Add canned chopped tomatoes over the top along with chopped olives.  Sprinkle saffron threads evenly over the top. Season with salt and pepper.  Season with salt and pepper.  Place back in over for 10 minutes.
  4. 4
    Position mussels and shrimp on pan.  Return back to oven and cook another 5-8 minutes, or until mussels have opened completely and shrimp has turned pink.  Finish with melted ghee over mussels and shrimp.  Top with chopped parsley.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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