Garlic and Saffron-Infused Seafood Paella

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Spanish rice dish brimming with saffron aroma, garlic, and fresh seafood for a rich and colorful meal. This Spanish recipe, ready in about 40 minutes, pairs short-grain paella rice, fresh mussels, medium shrimp 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 450 cal/serving

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Ingredients

1 1/2 cups short-grain paella rice
12, cleaned fresh mussels
12, peeled and deveined medium shrimp
1 cup calamari rings
4, thinly sliced garlic cloves
1 cup chopped tomatoes
4 cups, warm chicken broth
3 tbsp extra virgin olive oil
1/2 tsp, soaked in 2 tbsp warm water saffron threads
1 tsp sweet paprika
to taste salt
for serving fresh lemon wedges
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Stir in 1 cup chopped tomatoes and 1 tsp sweet paprika, cooking for 3 minutes until the tomatoes soften and the mixture thickens slightly.
Step 3: Add 1 1/2 cups short-grain paella rice and stir for 2 minutes to coat the grains with the tomato and garlic mixture.
Step 4: Pour in 4 cups warm chicken broth and 1/2 tsp soaked saffron threads with their water. Season with salt to taste. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes without stirring.
Step 5: Nestle 12 cleaned mussels, 12 peeled shrimp, and 1 cup calamari rings into the rice. Continue simmering for an additional 10 minutes until the seafood is cooked and rice is tender, allowing a crust to form on the bottom.
Step 6: Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with fresh lemon wedges.