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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 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.
