Saffron-infused Chicken and Seafood Paella

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

A vibrant Spanish rice dish featuring chicken, shrimp, and saffron in a rich tomato-infused broth. This spanish ready in about 50 minutes pairs chicken thighs, shrimp, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 25 min Cook: 25 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, season with 1/2 tsp paprika and 1/4 tsp salt. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 minutes more. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet. Sauté garlic and 1/2 tsp paprika for 1 minute until fragrant but not browned. Stir in diced tomatoes and saffron, cooking 2 minutes until tomatoes soften.
  3. Step 3: Add rice, chicken broth, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low. Arrange seared chicken and shrimp on top of rice, cover with a tight-fitting lid, and cook 18 minutes without stirring.
  4. Step 4: Remove lid, scatter olives over the top, and cook uncovered for 3 minutes to crisp shrimp edges. Rest 5 minutes before serving with lemon wedges.

Frequently asked questions

How long does Saffron-infused Chicken and Seafood Paella take to make?

Total time is about 50 minutes (25 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 Saffron-infused Chicken and 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 chicken thighs from drying out.

Can I substitute ingredients in Saffron-infused Chicken and 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-infused Chicken and 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-infused Chicken and Seafood Paella?

Spanish spanish 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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