Saffron-Infused Seafood Paella with Mixed Peppers

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant Spanish paella bursting with saffron aroma, tender seafood, and colorful mixed peppers, perfect for sharing. This Italian recipe, ready in about 50 minutes, pairs olive oil, chicken broth, saffron threads 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

• 4 tbsp olive oil
• 4 cups, warmed chicken broth
• 1/2 tsp saffron threads
• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 3, minced garlic cloves
• 1 medium, finely chopped yellow onion
• 1, sliced into strips red bell pepper
• 1, sliced into strips green bell pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup frozen peas
• 12, peeled and deveined large shrimp
• 12, cleaned mussels
• 1 cup calamari rings
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for garnish lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, soak 1/2 tsp saffron threads in 1/4 cup warm chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 4 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice and 1 tsp smoked paprika; stir to coat the rice with oil and spices, cooking for 2 minutes.
4. Step 4: Pour in the saffron-infused broth mixture along with the remaining 3 3/4 cups warmed chicken broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered over medium-low heat for 10 minutes without stirring.
5. Step 5: Arrange 1 sliced red bell pepper, 1 sliced green bell pepper, 1 cup halved cherry tomatoes, and 1/2 cup frozen peas evenly over the rice.
6. Step 6: Nestle 12 large peeled shrimp, 12 cleaned mussels, and 1 cup calamari rings into the rice. Continue cooking for 10-15 minutes until seafood is cooked through, mussels open, and liquid is mostly absorbed. Avoid stirring to allow socarrat (crispy bottom).
7. Step 7: Remove from heat, cover loosely with foil, and let rest for 5 minutes.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley and lemon wedges before serving.