Saffron-Infused Paella with Red Peppers and Shrimp

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A vibrant Spanish paella featuring aromatic saffron rice, sweet red peppers, and succulent shrimp. This Spanish-inspired rice and grain recipe, ready in about 50 minutes, pairs extra virgin olive oil, chicken broth, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 1/2 cups short-grain rice (such as bomba or arborio)
• 3 1/2 cups, warmed chicken broth
• 1/2 tsp, steeped in 1/4 cup warm water saffron threads
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 large, sliced into strips red bell pepper
• 1 medium, diced tomato
• 1 tsp smoked paprika
• 12, peeled and deveined large shrimp
• 1/2 cup, thawed frozen peas
• 1/4 cup chopped fresh parsley
• for serving lemon wedges
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large paella pan or wide skillet, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then stir in 1 large sliced red bell pepper and cook for 3 more minutes until softened.
3. Step 3: Stir in 1 1/2 cups short-grain rice and 1 tsp smoked paprika, coating the rice in oil and vegetables for 2 minutes.
4. Step 4: Add 1 medium diced tomato, 3 1/2 cups warmed chicken broth, and 1/2 tsp saffron threads steeped in 1/4 cup warm water. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer over medium-high heat and cook uncovered for 15 minutes without stirring.
6. Step 6: Nestle 12 peeled and deveined large shrimp and 1/2 cup thawed peas into the rice mixture. Continue cooking for another 8-10 minutes until shrimp are opaque and rice is tender.
7. Step 7: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
8. Step 8: Garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges on the side.