Classic Paella Casserole

  • Servings: 6
  • Prep: 15m
  • Cook Time: 30m

This Classic Paella Casserole has all the lovely flavors of the Spanish rice dish in an impressive-looking meal that takes less than an hour to make.


12 ozNo Yolks® Broad
¼ cupolive oil
8 ozcured chorizo sausage, diced
1onion, diced
1red pepper, diced
2 clovesgarlic, minced
1 tsppaprika
½ tspsaffron threads
¼ cuptomato paste
¼ tsp eachsalt and pepper
½ cupdry white wine
2 cupssodium-reduced chicken broth
1 lbpeeled, deveined shrimp, tail removed (21 to 25 count)
1 cupcherry tomatoes, halved
½ cupfrozen peas
⅓ cupParmesan cheese, grated
2 Tbspfresh parsley, finely chopped
Lemon wedges, for serving


  1. Preheat oven to 400˚F. Cook pasta according to package directions.
  2. Heat oil in large skillet set over medium heat; cook sausage, onion, red pepper and garlic for about 5 minutes or until sausage starts to brown and vegetables are slightly softened. Stir in paprika and saffron; cook for 1 minute. Stir in tomato paste, cook for 1 minute. Season with salt and pepper.
  3. Stir in wine; bring to boil. Stir in broth and return to boil; cook for about 5 minutes or until sauce is slightly thickened.
  4. Fold in pasta, shrimp, tomatoes and peas until well coated in sauce; stir in Parmesan cheese. Transfer to greased 13- x 9-inch baking dish.
  5. Bake for about 15 minutes or until shrimp are cooked through and casserole is heated through. Sprinkle with parsley; serve with lemon wedges.