Authentic Andalusian Paella with Saffron and Mixed Seafood
A vibrant Spanish rice dish featuring saffron-infused rice, plump shrimp, and mussels, cooked in a traditional paella pan. This spanish-inspired one pot ready in about 60 minutes pairs tablespoons olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion
- 1/2 cup red bell pepper
- 2 cloves garlic
- 1/2 teaspoon saffron threads
- 1 cup Spanish rice
- 2 cups chicken stock
- 1/4 cup dry white wine
- 1/4 cup tomato paste
- 150 grams shrimp
- 150 grams mussels
- 100 grams chorizo
- 1/2 teaspoon paprika
Instructions
- Step 1: Heat 2 tablespoons olive oil in a 12-inch paella pan over medium heat, then add 1 cup finely diced yellow onion and 1/2 cup diced red bell pepper, cooking for 5 minutes until softened.
- Step 2: Stir in 2 minced garlic cloves and 1/2 teaspoon saffron threads, cooking for 1 minute until fragrant, then add 1 cup Spanish rice and cook for 2 minutes, stirring constantly to coat rice.
- Step 3: Pour in 2 cups chicken stock, 1/4 cup dry white wine, and 1/4 cup tomato paste, stirring to combine, then arrange 150 grams shrimp, 150 grams mussels, and 100 grams sliced chorizo on top. Season with 1/2 teaspoon paprika and 1/2 teaspoon salt.
- Step 4: Cover with a lid and simmer for 20 minutes over low heat until rice is tender and liquid is absorbed, then uncover and cook for 5 minutes to crisp the rice edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Andalusian Paella with Saffron and Mixed Seafood take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Andalusian Paella with Saffron and Mixed Seafood?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Authentic Andalusian Paella with Saffron and Mixed Seafood?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Andalusian Paella with Saffron and Mixed Seafood for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Andalusian Paella with Saffron and Mixed Seafood?
Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
