March 4, 2021

Ricardo Larrivée’s Paella

Recipe: Ricardo Larrivée

Prep Time: 30 minutes

Total Time: 55 minutes

Try this Paella recipe from Ricardo Larrivee’s new cookbook, Sheet Pan Everything.

No need to stir the rice. Shocking, right? (We apologize in advance to the purists!)



  • l lb (450 g) boneless, skinless chicken thighs, cubed
  • 1 red bell pepper, seeded and cut into large dice
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) tomato paste
  • 2 tsp sweet smoked paprika
  • l tsp salt


  • 3 cups (750 mL) chicken broth
  • 1 cup (250 mL) dry white wine
  • 1/4 tsp saffron
  • 1 1/2 cups (330 g) paella rice, rinsed and drained
  • 1 1/2 cups (225 g) frozen green peas


  • 3/4 lb. (340 g) raw medium shrimp (20-40), shelled and deveined
  • l tbsp (15 mL) olive oil
  • Lemon wedges, for serving


Yield: Serves 6


  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. In a bowl, combine all of the ingredients. Season with pepper.
  3. Spread out on a non-stick sheet pan. Bake for 15 minutes or until the chicken is starting to brown.


  1. Meanwhile, in a large pot, bring the broth, wine and saffron to a boil. Add the rice. Season with salt. Simmer over medium-low heat for 15 minutes or until the rice is al dente and has absorbed almost all of the liquid, stirring often.
  2. Toss the rice with the chicken on the sheet pan. Using a spatula, spread out in an even layer. Top with the green peas.


  1. In another bowl, toss the shrimp with the oil. Season with salt and pepper. Spread over the rice on the sheet pan.
  2. Bake for 10 minutes or until the shrimp are cooked through. Garnish with lemon wedges. Serve immediately.

Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.