Pan-Seared Seafood Paella with Saffron and Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Spanish paella cooked in a single pan featuring saffron-infused rice, an assortment of seafood, and sweet green peas. This spanish-inspired seafood ready in about 50 minutes pairs short grain rice, saffron threads, chicken broth 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: 20 min Cook: 30 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/2 tsp saffron threads in 100 ml warm chicken broth from 850 ml total for 10 minutes to release color and flavor.
  2. Step 2: Heat 3 tbsp olive oil in a large wide pan over medium heat. Add 150 g finely chopped onion, 150 g diced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 300 g short grain rice and 1 tsp smoked paprika, toasting the rice for 2 minutes until translucent.
  4. Step 4: Pour in the saffron-infused broth and remaining 750 ml chicken broth, bring to a simmer, then reduce heat to medium-low. Do not stir. Cook uncovered for 10 minutes.
  5. Step 5: Arrange 200 g shrimp, 200 g mussels, 150 g calamari rings, and 100 g frozen green peas evenly over the rice. Cover the pan with a lid or foil and cook for 10-12 minutes until rice is tender and seafood is cooked through.
  6. Step 6: Remove from heat, season with salt and black pepper to taste, and let rest covered for 5 minutes.
  7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the paella and serve with 4 lemon wedges.

Frequently asked questions

How long does Pan-Seared Seafood Paella with Saffron and Peas take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Seafood Paella with Saffron and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short grain rice from drying out.

Can I substitute ingredients in Pan-Seared Seafood Paella with Saffron and Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Seafood Paella with Saffron and Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Seafood Paella with Saffron and Peas?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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