Buffet-Style Seafood Paella with Saffron and Chorizo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant Spanish rice dish combining saffron-infused rice with chorizo, shrimp, and mussels, inspired by classic buffet spreads. This spanish-inspired rice & grains ready in about 50 minutes pairs olive oil, sliced Spanish chorizo, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 3 tbsp olive oil
• 6 oz, sliced Spanish chorizo
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 12, peeled and deveined medium shrimp
• 12, cleaned mussels
• 1 1/2 cups short grain rice (Bomba or Arborio)
• 4 cups, warmed chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 cup diced tomatoes
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• for garnish lemon wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high heat. Add 6 oz sliced Spanish chorizo and cook 3-4 minutes until browned and fragrant; remove and set aside.
2. Step 2: In the same pan, add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and translucent.
3. Step 3: Stir in 1 1/2 cups short grain rice and toast for 2 minutes, coating grains with oil and aromatics.
4. Step 4: Pour in 4 cups warmed chicken broth along with 1/2 tsp soaked saffron threads with their water, 1 cup diced tomatoes, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir once to combine.
5. Step 5: Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 15 minutes without stirring.
6. Step 6: Nestle 12 peeled and deveined shrimp and 12 cleaned mussels into the rice, sprinkle 1/2 cup frozen peas on top, and scatter the cooked chorizo back in. Continue cooking for 8-10 minutes until shrimp are pink and mussels have opened.
7. Step 7: Remove from heat, cover loosely with foil, and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and lemon wedges before serving.