Sheet Pan Steam-Baked Paella with Shrimp and Chorizo
Anja Bauman
November 8, 2023
Paella with crisp socarrat, fluffy rice, and juicy shrimp doesn’t require any technique when you cook it in the Anova Precision Oven. It doesn’t even require a paella pan. Instead, use a sheet pan, a baking steel, and a hot steamy oven to get far better results than you’d achieve on the stovetop.
Note: If you don’t have a baking steel, you can use a 10-inch cast iron skillet to prepare the recipe. Place it in the oven in step 1 before preheating to ensure it gets hot. You will need to be very careful when transferring the hot rice and liquid to the skillet in step 4. The cooking time listed below includes 30 minutes to heat the baking steel.
Serves
4
Prep Time
00:20
Cook Time
01:05
4 (1)
49
Ingredients
¼ cup
extra-virgin olive oil, divided, plus more for serving
8 oz
Spanish dried chorizo, sliced into ½-inch-thick rounds
1 small (5-ounce)
onion, finely diced (1 cup)
1 clove
garlic, minced
½ tsp
smoked paprika
1 pinch
saffron
1
plum tomato, grated on a box grater
2.25 cups
low-sodium chicken stock
1.25 cups
bomba, arborio, or other short grain white rice
2.75 tsp
kosher salt, divided
12 oz
extra-jumbo (16/20) shrimp, peeled and deveined with tails attached
1 Tbsp
chopped fresh parsley
Steps
1. Preheat Oven and Baking Steel
Rack
Place a baking steel on the bottom rack of the oven before turning it on.
Sous Vide Mode: Off
Steam: 100%
Temp: 482°F
Heat: Rear
2. Heat Baking Steel
Rack
When the oven reaches temperature, let the baking steel heat up for another 30 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 482°F
Heat: Rear
00:30 Timer
3. Cook Chorizo
When you’ve got about 15 minutes left on the timer, start cooking the chorizo. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Add the chorizo and cook, stirring occasionally, until lightly browned, 4 minutes. Remove from the pot and set aside.
4. Cook Sofrito
Reduce the heat to medium and add another tablespoon of oil to the pot. Add the onions and cook until softened, about 5 minutes. Add the garlic, paprika, and saffron and continue to cook, stirring constantly, until the garlic starts to brown, about 20 seconds. Add the tomato and cook until its liquid has evaporated and the mixture becomes jammy, about 5 minutes.
Add the stock, rice, and 1 ½ teaspoon salt and bring to a simmer over high heat. Remove from the heat and transfer the rice mixture to a quarter sheet pan, making sure to spread it evenly in the pan and nestle the chorizo into the rice.
5. Cook Paella
Rack
Place the sheet pan on the baking steel in the oven and then immediately adjust the oven to turn on the timer. Cook until the rice is just tender, about 30 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 356°F
Heat: Rear
00:30 Timer
6. Salt Shrimp
While the rice is cooking, season the shrimp with the remaining 1 ¼ teaspoons of salt and remaining 2 tablespoons of oil. Let sit at room temperature.
7. Cook Shrimp
Rack
When the rice is tender, remove the pan from the oven and lay the shrimp on top of the rice. Place the rice back in the oven and cook until the shrimp are pink and curled up, 4 to 5 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 356°F
Heat: Bottom
00:04 Timer
8. Serve
Remove from the oven, sprinkle with parsley, drizzle with olive oil, and serve immediately.
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