Saffron-Infused Seafood Paella with Chorizo and Bell Peppers

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A colorful Spanish rice dish combining saffron, smoky chorizo, fresh shrimp, and mussels, simmered to fragrant perfection. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs olive oil, Spanish chorizo, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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
• 6 oz, sliced into 1/4-inch rounds Spanish chorizo
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 large, diced red bell pepper
• 1 1/2 cups short-grain rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 4 cups, warm chicken broth
• 1/2 cup dry white wine
• 12 pieces, peeled and deveined large shrimp
• 1 lb, cleaned and debearded mussels
• 1/2 cup frozen peas
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges
• 1 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: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4-5 minutes until it releases its oils and becomes slightly crisp.
2. Step 2: Add 1 medium finely chopped yellow onion, 4 minced garlic cloves, and 1 large diced red bell pepper to the pan. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice, 1/2 tsp saffron threads, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toast the rice with the vegetables for 2 minutes, stirring constantly.
4. Step 4: Pour in 4 cups warm chicken broth and 1/2 cup dry white wine. Bring to a simmer over medium heat, then reduce to low and cook uncovered for 15 minutes without stirring.
5. Step 5: Nestle 12 peeled and deveined large shrimp and 1 lb cleaned mussels into the rice. Sprinkle 1/2 cup frozen peas over the top. Cover loosely with foil and cook for another 10 minutes until the seafood is cooked through and the mussels have opened.
6. Step 6: Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing over.