Mariscos KC-Style Spicy Seafood Paella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A flavorful seafood paella inspired by Kansas City’s coastal flair, loaded with shrimp, mussels, and chorizo in a saffron-infused rice base with smoky paprika. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs extra virgin olive oil, Spanish chorizo, sliced, large shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 4 tbsp extra virgin olive oil
• 6 oz Spanish chorizo, sliced
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves minced garlic
• 1 medium tomato, chopped
• 2 cups short grain rice (such as bomba or arborio)
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 1.5 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

Instructions

1. Step 1: Heat 4 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 diced medium onion, 1 diced red bell pepper, and 4 cloves minced garlic to the pan. Sauté for 5 minutes until vegetables soften and become translucent.
3. Step 3: Stir in 1 chopped medium tomato, 2 cups short grain rice, 1 tsp smoked paprika, and 1/2 tsp saffron threads. Cook for 2 minutes, stirring to coat the rice with oil and spices.
4. Step 4: Pour in 4 cups chicken broth, season with 1.5 tsp salt and 1/2 tsp black pepper, then bring to a simmer. Reduce heat to medium-low and cook uncovered for 15 minutes without stirring.
5. Step 5: Nestle 1 pound peeled and deveined large shrimp and 1 pound cleaned mussels into the simmering rice. Cover loosely with foil and cook for another 8-10 minutes until shrimp are pink and mussels have opened.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley on top and serve with lemon wedges for squeezing.