Saffron and Herb-Infused Seafood Paella
A vibrant Spanish classic featuring saffron-scented rice cooked with shrimp, mussels, and clams, accented by fresh parsley and paprika. This spanish-inspired seafood ready in about 50 minutes pairs olive oil, medium, finely chopped onion, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron and Herb-Infused Seafood Paella 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 Saffron and Herb-Infused 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 olive oil from drying out.
Can I substitute ingredients in Saffron and Herb-Infused 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 Saffron and Herb-Infused 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 Saffron and Herb-Infused Seafood Paella?
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.
