Motion Ocean Wave Pool Seafood Paella

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant seafood paella capturing the lively spirit of a waterpark day, brimming with shrimp, mussels, and saffron-infused rice. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs olive oil, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 3 tbsp olive oil
• 1 medium (about 1 cup) chopped onion
• 4 cloves minced garlic
• 1 1/2 cups short-grain rice
• 4 cups, warmed chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1 cup, drained diced tomatoes
• 12 large, peeled and deveined shrimp
• 1 lb, cleaned and debearded mussels
• 1/2 cup frozen peas
• 1, sliced into strips red bell pepper
• 1/4 cup, chopped fresh parsley
• for garnish lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat until shimmering. Add 1 medium chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice, stirring to coat the grains with oil for 2 minutes.
4. Step 4: Pour in 4 cups warmed chicken broth, 1/2 tsp soaked saffron threads with their water, 1 tsp smoked paprika, and 1 cup drained diced tomatoes; stir to combine and bring to a gentle simmer.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then cook uncovered for 15 minutes without stirring, allowing a crust to form on the bottom.
6. Step 6: Nestle 12 shrimp, 1 lb cleaned mussels, 1/2 cup frozen peas, and 1 sliced red bell pepper into the rice, cover loosely with foil, and cook for an additional 8-10 minutes until seafood is cooked and mussels have opened.
7. Step 7: Remove from heat, sprinkle 1/4 cup chopped fresh parsley over the top, and let rest for 5 minutes. Serve with lemon wedges to squeeze over the dish.