Hidden Layers Seafood Paella with Saffron and Chorizo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant seafood paella layered with smoky chorizo and infused with saffron, hiding bursts of flavor beneath each golden grain. This spanish-inspired seafood ready in about 60 minutes pairs short grain rice (such as bomba), saffron threads, chorizo sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 1/2 cups short grain rice (such as bomba)
• 1/2 tsp, steeped in 2 tbsp warm water saffron threads
• 4 oz, sliced chorizo sausage
• 12 large, peeled and deveined shrimp
• 12, cleaned mussels
• 12, cleaned clams
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 medium, diced red bell pepper
• 1 cup diced tomatoes (canned)
• 4 cups, warmed chicken broth
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp chopped fresh parsley
• for serving lemon wedges
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 4 oz sliced chorizo and cook for 4 minutes until browned and fragrant.
2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 diced medium red bell pepper. Sauté for 5 minutes until soft and aromatic.
3. Step 3: Stir in 1 1/2 cups short grain rice and 1 tsp smoked paprika, coating the rice in the oil and spices for 2 minutes.
4. Step 4: Pour in 1 cup canned diced tomatoes and 4 cups warmed chicken broth along with 1/2 tsp saffron threads steeped in 2 tbsp warm water. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer over medium heat.
5. Step 5: Cook uncovered without stirring for 15 minutes until the rice absorbs most of the liquid.
6. Step 6: Nestle 12 large peeled shrimp, 12 cleaned mussels, and 12 cleaned clams into the rice. Cover loosely with foil and cook for another 8-10 minutes until shellfish open and shrimp turn pink.
7. Step 7: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the top, and serve with lemon wedges for squeezing.