Saffron-Infused Seafood Paella with Arborio Rice

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant Spanish seafood paella featuring saffron-stained Arborio rice, tender shrimp, and mussels simmered to perfection. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs Olive oil, Yellow onion, Red bell pepper 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

• 4 tbsp Olive oil
• 1 medium, finely chopped Yellow onion
• 1 medium, diced Red bell pepper
• 4 cloves, minced Garlic cloves
• 1 1/2 cups Arborio rice
• 4 cups, heated Vegetable broth
• 1/2 tsp, steeped in 2 tbsp warm water Saffron threads
• 1 tsp Smoked paprika
• 12 large Shrimp, peeled and deveined
• 20 pieces Mussels, cleaned
• 1/2 cup Frozen peas
• 2 tbsp, chopped Fresh parsley
• 1 tsp Salt
• 1/2 tsp Black pepper
• For serving Lemon wedges

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Instructions

1. Step 1: Heat 4 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 finely chopped yellow onion and 1 diced red bell pepper; sauté for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups Arborio rice, stirring to coat the grains in oil and vegetables for 2 minutes.
4. Step 4: Pour in 4 cups heated vegetable broth and 1/2 tsp saffron threads steeped in 2 tbsp warm water; stir gently and bring to a simmer.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then cook uncovered over medium-low heat for 15 minutes without stirring.
6. Step 6: Nestle 12 large shrimp and 20 cleaned mussels into the rice, scatter 1/2 cup frozen peas on top, and cook for an additional 7 minutes until shellfish are cooked and rice is tender.
7. Step 7: Remove from heat and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley and serve with lemon wedges.