Classic Paella Casserole
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.
Ingredients
- 12 oz No Yolks® Broad
- ¼ cup olive oil
- 8 oz cured chorizo sausage, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp saffron threads
- ¼ cup tomato paste
- ¼ tsp each salt and pepper
- ½ cup dry white wine
- 2 cups sodium-reduced chicken broth
- 1 lb peeled, deveined shrimp, tail removed (21 to 25 count)
- 1 cup cherry tomatoes, halved
- ½ cup frozen peas
- ⅓ cup Parmesan cheese, grated
- 2 Tbsp fresh parsley, finely chopped
- Lemon wedges, for serving
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions.
- 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.
- Stir in wine; bring to boil. Stir in broth and return to boil; cook for about 5 minutes or until sauce is slightly thickened.
- 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.
- Bake for about 15 minutes or until shrimp are cooked through and casserole is heated through. Sprinkle with parsley; serve with lemon wedges.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
