April Recipes

Oven-Baked Paella

Oven Baked Paella in a dutch oven
Hands On:
20 minutes
Total Time:
60 minutes


  • 1 (1-lb.) pkg. Hy-Vee Fish Market frozen shell-on, EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed
  • 1 tbsp Gustare Vita olive oil
  • ⅔ cup Hy-Vee Short Cuts chopped white onions
  • 1 medium red bell pepper, seeded and cut into strips
  • ⅔ (13.5-oz.) pkg. fully cooked smoked chorizo sausage, sliced
  • 1 ½ tsp ground turmeric
  • 1 ½ tsp smoked paprika
  • 4 clove(s) garlic, minced
  • 1 (6.8-oz.) pkg. Hy-Vee Spanish rice & vermicelli mix
  • 1 cup Hy-Vee long-grain white rice
  • 4 ½ cups Hy-Vee no salt added chicken stock
  • 1 ½ tbsp Hy-Vee tomato paste
  • ½ (12-oz.) pkg. frozen Hy-Vee sweet peas, thawed
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Preheat oven to 325°. Peel shrimp, leaving tails intact. Pat shrimp dry with paper towels.
Heat oil in a 4-quart Dutch oven over medium heat. Add shrimp; cook 2 to 4 minutes or until shrimp reach 145°. Remove from Dutch oven and set aside. Add onions, bell pepper, and chorizo to Dutch oven; cook 3 to 5 minutes or until vegetables are softened and chorizo is lightly browned.
Stir in turmeric, paprika, and garlic. Add Spanish rice mix with seasoning packet and white rice; cook and stir 1 minute or until fragrant. Stir in chicken stock and tomato paste. Bring to a boil. Cover and transfer to oven. Bake 30 minutes or until most of stock is absorbed.
Remove from oven, stir in shrimp and peas. Cover and bake 8 to 10 minutes or until shrimp are heated through.

Nutrition Facts

Serving Size: 1⅓ cups
Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 110mg 37%
Sodium: 920mg 40%
Total Carbohydrate: 35g 13%
Dietary Fiber: 3g 11%
Sugars: 4g 8%
Protein: 21g 42%

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