Saffron-Infused Seafood Paella with Chorizo and Roasted Red Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant Spanish paella featuring saffron-scented rice, succulent seafood, spicy chorizo, and sweet roasted red peppers for a perfect balance of flavors. This spanish-inspired rice & grains ready in about 60 minutes pairs short-grain paella rice, olive oil, Spanish chorizo, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 cups short-grain paella rice
• 3 tbsp olive oil
• 6 oz Spanish chorizo, sliced
• 12 pieces shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1 cup roasted red peppers, sliced
• 4 cloves garlic cloves, minced
• 1 medium onion, finely chopped
• 1 cup diced tomatoes
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• for serving lemon wedges
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a small bowl, steep 1/2 tsp saffron threads in 1/4 cup hot chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 3 tbsp olive oil in a large wide skillet or paella pan over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until browned and fragrant.
3. Step 3: Add 4 minced garlic cloves and 1 finely chopped medium onion to the pan. Sauté for 3-4 minutes until softened and translucent.
4. Step 4: Stir in 2 cups short-grain paella rice and 1 tsp smoked paprika, toasting the rice for 2 minutes until slightly translucent.
5. Step 5: Pour in 4 cups chicken broth (including the saffron-infused portion), 1 cup diced tomatoes, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir briefly to combine, then arrange 12 shrimp, 1 lb cleaned mussels, and 1 cup sliced roasted red peppers evenly over the rice. Do not stir after this.
6. Step 6: Reduce heat to medium-low and simmer uncovered for 18-20 minutes until rice is tender and liquid absorbed, adding a splash of broth if rice is drying too quickly.
7. Step 7: Remove from heat and cover loosely with foil. Let rest for 5 minutes.
8. Step 8: Garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges for squeezing over. Enjoy warm.