Saffron-Infused Paella with Chorizo and Seafood

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A colorful Spanish paella blending smoky chorizo, succulent seafood, and fragrant saffron-infused rice cooked to perfection in one pan. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs extra virgin olive oil, Spanish chorizo, sliced, medium shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 3 tbsp extra virgin olive oil
• 6 oz Spanish chorizo, sliced
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1 1/2 cups short grain rice (Bomba or Arborio)
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 large tomato, grated
• 1/2 tsp saffron threads
• 4 cups, heated chicken broth
• 1/2 cup frozen peas
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium-high heat. Add 6 oz sliced Spanish chorizo and cook for 3-4 minutes until it releases oil and browns slightly.
2. Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 large grated tomato, 1 tsp paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to blend flavors.
4. Step 4: Add 1 1/2 cups short grain rice and toast it by stirring for 2 minutes until rice is well coated and translucent at edges.
5. Step 5: Pour in 4 cups heated chicken broth infused with 1/2 tsp saffron threads, stir once to distribute evenly, then do not stir again. Simmer over medium-low heat for 15 minutes.
6. Step 6: Arrange 1/2 lb peeled shrimp and 1/2 lb cleaned mussels on top of the rice, sprinkle 1/2 cup frozen peas, cover with a lid or foil, and cook for another 10 minutes until rice is tender, seafood is cooked, and mussels have opened.
7. Step 7: Remove from heat, let rest covered for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing.