Saffron-Infused Seafood Paella with Chorizo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant Spanish paella featuring saffron-scented rice, tender seafood, and smoky chorizo for a rich, comforting dish. This spanish-inspired seafood ready in about 50 minutes pairs olive oil, Spanish chorizo, sliced, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 olive oil
• 4 oz Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 1/2 cups short-grain rice
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 8 oz shrimp, peeled and deveined
• 8 oz mussels, cleaned
• 1/2 cup peas, frozen
• for serving lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large wide skillet or paella pan over medium heat. Add 4 oz sliced Spanish chorizo and cook for 3-4 minutes until it releases its oils and browns slightly.
2. Step 2: Stir in 1 finely chopped medium onion, 3 minced garlic cloves, and 1 diced red bell pepper; sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice and 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, stirring to coat the rice with oil and spices for 2 minutes.
4. Step 4: Pour in 4 cups chicken broth warmed with 1/2 tsp saffron threads infused for 10 minutes. Stir gently and bring to a simmer, then reduce heat to medium-low and cook uncovered for 12 minutes without stirring.
5. Step 5: Arrange 8 oz shrimp and 8 oz cleaned mussels on top of the rice, sprinkle 1/2 cup frozen peas, cover loosely, and cook for another 8 minutes until seafood is cooked and rice is tender.
6. Step 6: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with lemon wedges.