Instructions
Cook time: 45 minutes
Chef’s note: Make sure to have these pantry staples on hand: paprika, bay leaves + saffron (optional); preheat oven to 450° + preheat 2 half sheet pans until hot; pour 1⅓ cups broth into saucepan + bring to a simmer; add ⅓ tsp paprika, 2 bay leaves + ¼ tsp saffron to broth; keep broth hot
Mince 2⅔ garlic cloves, finely dice onion, zest lemon + dice peppers; cut sausages into ½-inch rounds; remove one sheet pan from oven + drizzle with 1 tbsp oil; add sausage, onions + peppers then toss in oil + salt/pep; bake 12 min til sausage is cooked thru
Add garlic + lemon zest to sheet pan, stir + bake 2 min til fragrant; break up rice + add to sheet pan with broth; stir all to combine then top sheet pan with second sheet pan, pressing down; bake 20-25 min til rice on edges begins to brown
Pat shrimp + scallops dry then season with salt/pep + ½ tbsp oil; remove top sheet pan + set aside; top rice with scallops + shrimp then bake 7-9 min til seafood is cooked thru; garnish with chopped parsley, salt/pep + ½ tbsp oil; serve with lemon wedges
