Authentic Spanish Saffron Rice with Seafood
A vibrant paella where bomba rice absorbs the golden essence of saffron, paired with plump shrimp, mussels, and a touch of smoked paprika for true Spanish authenticity. This Mediterranean recipe, ready in about 45 minutes, pairs bombard rice, saffron threads, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 652 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
- 1.5 cups bombard rice
- 1/4 tsp saffron threads
- 3 cups chicken stock
- 8 oz shrimp
- 12 oz mussels
- 1 tsp smoked paprika
- 2 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large paella pan over medium heat. Add 1 tsp smoked paprika and 1/4 tsp saffron threads, toasting for 30 seconds until fragrant.
- Step 2: Stir in 1.5 cups bomba rice, coating each grain evenly with oil and spices, cooking for 2 minutes until rice edges turn slightly translucent.
- Step 3: Pour in 3 cups chicken stock and bring to a gentle boil, then reduce heat to low. Arrange 8 oz peeled shrimp and 12 oz cleaned mussels on top, pressing them gently into the rice.
- Step 4: Cover with a lid and cook for 18-20 minutes without stirring, until rice is tender and liquid is absorbed, checking occasionally to prevent sticking.
- Step 5: Remove lid and let rice rest for 5 minutes. Discard any unopened mussels before serving.
