Saffron and Tomato Seafood Paella with Roasted Red Peppers

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

A vibrant Spanish paella layered with saffron-infused rice, fresh seafood, and sweet roasted red peppers, perfect for a festive dinner. This spanish-inspired seafood ready in about 45 minutes pairs extra virgin olive oil, medium diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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: 15 min Cook: 30 min Serves 6 Spanish cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 1 medium diced onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 tsp smoked paprika and 1 1/2 cups short grain rice, coating the grains in oil for 2 minutes.
  3. Step 3: Crush 1/4 tsp saffron threads into 4 cups heated chicken broth and slowly pour into the rice mixture along with 1 cup diced tomatoes. Bring to a simmer and cook uncovered for 10 minutes without stirring.
  4. Step 4: Nestle 12 large shrimp and 1 lb cleaned mussels into the rice. Scatter 1 cup sliced roasted red peppers and 1/2 cup thawed frozen peas over the top. Continue cooking for 8-10 minutes until rice is tender, shrimp is pink, and mussels have opened.
  5. Step 5: Remove from heat and cover loosely with foil. Let rest for 5 minutes.
  6. Step 6: Sprinkle 1/4 cup chopped fresh parsley over the paella and garnish with lemon wedges before serving.

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Frequently asked questions

How long does Saffron and Tomato Seafood Paella with Roasted Red Peppers take to make?

Total time is about 45 minutes (15 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 Tomato Seafood Paella with Roasted Red Peppers?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Saffron and Tomato Seafood Paella with Roasted Red Peppers?

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 Tomato Seafood Paella with Roasted Red Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tomato Seafood Paella with Roasted Red Peppers?

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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