Saffron-Infused Seafood Paella with Mussels and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic saffron paella featuring plump shrimp, tender mussels, and smoky smoked paprika, simmered with short-grain rice for a flavorful Spanish classic. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs Short-grain rice (Bomba or Arborio), Olive oil, Yellow onion 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.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp olive oil in a wide paella pan or large skillet over medium heat. Add 1 finely chopped medium yellow onion and 1 diced red bell pepper. Sauté for 5 minutes until softened.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 1/2 cups short-grain rice, stirring to coat the grains with the oil and vegetables for 2 minutes.
  4. Step 4: Pour in 4 cups hot chicken broth along with 1/2 tsp soaked saffron threads and their water. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered over medium-low heat for 10 minutes without stirring.
  5. Step 5: Nestle 12 peeled and deveined large shrimp and 1 lb cleaned mussels into the rice, scatter 1/2 cup frozen peas on top, and cook for another 8-10 minutes until the seafood is cooked through and mussels open.
  6. Step 6: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with lemon wedges.

Frequently asked questions

How long does Saffron-Infused Seafood Paella with Mussels and Shrimp take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saffron-Infused Seafood Paella with Mussels and Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Saffron-Infused Seafood Paella with Mussels and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saffron-Infused Seafood Paella with Mussels and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Saffron-Infused Seafood Paella with Mussels and Shrimp?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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