Saffron and Herb-Infused Seafood Paella

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant Spanish classic featuring saffron-scented rice cooked with shrimp, mussels, and clams, accented by fresh parsley and paprika. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs olive oil, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 4 tbsp olive oil
• 1 medium, finely chopped onion
• 4 minced garlic cloves
• 1 diced red bell pepper
• 2 tsp smoked paprika
• 1 1/2 cups short-grain rice
• 1/4 tsp saffron threads
• 4 cups, heated chicken broth
• 12 large, peeled and deveined shrimp
• 12 cleaned mussels
• 12 cleaned clams
• 1/4 cup chopped fresh parsley
• for garnish lemon wedges
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 4 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp smoked paprika and 1 1/2 cups short-grain rice, cooking for 2 minutes to toast the rice lightly.
3. Step 3: Add 1/4 tsp saffron threads and 4 cups heated chicken broth to the pan along with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring gently.
4. Step 4: Nestle 12 large peeled shrimp, 12 cleaned mussels, and 12 cleaned clams into the rice. Cover the pan with a lid or foil and cook for another 10 minutes until shellfish open and rice is tender.
5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh parsley over the top. Let rest for 5 minutes before serving with lemon wedges for squeezing.