Charred Seafood Paella with Saffron and Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant Spanish-inspired seafood paella featuring smoky charred shrimp and mussels infused with saffron and smoked paprika. This spanish-inspired seafood ready in about 50 minutes pairs extra virgin olive oil, small onion, finely chopped, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 extra virgin olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 1/2 cups short-grain rice (such as bomba or arborio)
• 1 1/2 tsp smoked paprika
• 1/4 tsp saffron threads
• 1/2 cup dry white wine
• 4 cups chicken stock
• 12 large shrimp, peeled and deveined
• 1 lb fresh mussels, cleaned
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or heavy skillet over medium heat. Add 1 finely chopped small onion and 1 diced red bell pepper, sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 1/2 tsp smoked paprika, and 1/4 tsp saffron threads, cooking for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice, stirring to coat the grains with the spices and oil for 2 minutes.
4. Step 4: Pour in 1/2 cup dry white wine and cook for 3 minutes until mostly absorbed.
5. Step 5: Slowly add 4 cups chicken stock, bring to a simmer, and cook uncovered for 15 minutes without stirring, until the rice is nearly tender and most liquid absorbed.
6. Step 6: Nestle 12 large shrimp and 1 lb cleaned mussels into the rice, cover with a lid or foil, and cook for 6-8 minutes over low heat until shrimp are opaque and mussels have opened.
7. Step 7: Season with salt and black pepper to taste, sprinkle 2 tbsp chopped fresh parsley over the top, and remove from heat.
8. Step 8: Let the paella rest for 5 minutes, then serve with lemon wedges for squeezing over the dish.