Saffron-Infused Seafood Paella with Chorizo and Peas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A colorful paella combining fragrant saffron rice with succulent seafood, spicy chorizo, and sweet peas. This spanish-inspired seafood ready in about 55 minutes pairs extra virgin olive oil, Spanish chorizo, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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
• 4 oz, sliced into 1/4-inch rounds Spanish chorizo
• 1, finely chopped small onion
• 3 cloves, minced garlic cloves
• 1 1/2 cups short grain rice (e.g., bomba or arborio)
• 1 tsp smoked paprika
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 1/2 cup dry white wine
• 3 1/2 cups, hot chicken broth
• 8 large pieces peeled and deveined shrimp
• 12 pieces, cleaned mussels
• 1/2 cup, thawed frozen peas
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium heat. Add 4 oz sliced Spanish chorizo and cook for 3 minutes until it releases its oil and crisps slightly.
2. Step 2: Add 1 finely chopped small onion and 3 minced garlic cloves to the pan. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups short grain rice and 1 tsp smoked paprika, coating the rice with the oil and spices for 1 minute.
4. Step 4: Pour in 1/2 cup dry white wine and cook until mostly evaporated, about 2 minutes.
5. Step 5: Add 3 1/2 cups hot chicken broth along with 1/4 tsp saffron threads soaked in 2 tbsp warm water. Stir briefly to combine, then simmer uncovered without stirring for 15 minutes until rice is about halfway cooked.
6. Step 6: Nestle 8 peeled shrimp and 12 cleaned mussels into the rice. Scatter 1/2 cup thawed frozen peas over top. Continue cooking for 8-10 minutes until seafood is cooked and mussels have opened.
7. Step 7: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the paella and serve with lemon wedges.