Puerto Rican Seafood Paella
A vibrant paella with saffron-infused rice, mussels, clams, squid, and chorizo, finished with a sprinkle of parsley. This puerto rican-inspired seafood ready in about 45 minutes pairs short grain rice, mussels, clams 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.
Ingredients
- 2 cups short grain rice
- 1 lb mussels
- 1 lb clams
- 1/2 lb squid, cleaned and sliced
- 4 oz chorizo, sliced
- 1 medium onion
- 3 cloves garlic
- 1 cup tomato, chopped
- 1 tsp saffron threads
- 4 cups vegetable broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large paella pan over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened. Stir in the tomato and cook for 5 minutes until slightly caramelized.
- Step 2: Add the rice, saffron, salt, and pepper, stirring to coat. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Add the chorizo, squid, mussels, and clams, stirring gently. Cover the pan and simmer for 15 minutes.
- Step 3: After 15 minutes, remove the lid and cook for an additional 5 minutes until the liquid is absorbed and the rice is tender. Sprinkle with parsley and serve immediately.
Frequently asked questions
How long does Puerto Rican Seafood Paella take to make?
Total time is about 45 minutes (20 min prep + 25 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 Puerto Rican Seafood Paella?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Puerto Rican Seafood Paella?
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 Puerto Rican Seafood Paella 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 Puerto Rican Seafood Paella?
Puerto Rican 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
