Saffron-Infused Seafood Paella with Chorizo and Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Spanish rice dish featuring aromatic saffron, smoky chorizo, and a medley of fresh seafood cooked to perfection. This Spanish-inspired Mother’s Day recipe, ready in about 55 minutes, pairs short-grain rice, olive oil, Spanish chorizo sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 1/2 cups short-grain rice
• 4 tbsp olive oil
• 6 oz, sliced Spanish chorizo sausage
• 1 medium, diced onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1/2 tsp saffron threads
• 4 cups, warm chicken broth
• 8 large, peeled and deveined shrimp
• 12, cleaned mussels
• 1/2 cup frozen peas
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 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 6 oz sliced Spanish chorizo and sauté for 4 minutes until slightly crispy and fragrant.
2. Step 2: Add 1 diced medium onion and 1 diced red bell pepper to the pan. Cook for 5 minutes until softened, stirring occasionally. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice, coating it evenly with the oil and vegetables. Add 1/2 tsp saffron threads soaked in 2 tbsp warm chicken broth, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Pour in the remaining 3 1/2 cups warm chicken broth. Bring to a gentle boil, then reduce heat to medium-low. Cook uncovered for 15 minutes, without stirring, until most liquid is absorbed.
5. Step 5: Nestle 8 large peeled shrimp and 12 cleaned mussels into the rice. Sprinkle 1/2 cup frozen peas over the top. Cover with foil and cook for another 7-10 minutes until shrimp are pink and mussels have opened.
6. Step 6: Remove from heat and let rest 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.