Saffron-Infused Seafood Paella with Coastal Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant Spanish rice dish bursting with saffron, shrimp, mussels, and fresh vegetables, inspired by Muskegon’s lakeside seafood traditions. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs extra virgin olive oil, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 1 1/2 cups short-grain rice (such as bomba or Arborio)
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 12 large shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1/2 cup frozen peas
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges
• 1 1/2 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: In a large paella pan or wide skillet, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice, 1/2 tsp saffron threads, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to coat the rice in the oil and spices.
4. Step 4: Pour in 4 cups chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
5. Step 5: Nestle 12 shrimp and 1 lb cleaned mussels into the rice mixture, scatter 1/2 cup frozen peas on top, and cook for an additional 8-10 minutes until the seafood is cooked through and rice is tender.
6. Step 6: Remove from heat and let sit for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.