Saffron-Infused Seafood Paella with Peas and Bell Peppers

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A vibrant Spanish rice dish featuring saffron-infused broth, succulent shrimp, mussels, and a colorful mix of peas and bell peppers. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs extra virgin olive oil, short-grain rice, saffron threads 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

• 3 tbsp extra virgin olive oil
• 2 cups short-grain rice
• 1 tsp saffron threads
• 4 cups, warmed chicken broth
• 12 large, peeled and deveined shrimp
• 12, cleaned mussels
• 1 cup, fresh or frozen green peas
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3 cloves, minced garlic cloves
• 1 medium, finely chopped onion
• 1 tsp smoked paprika
• 1 1/2 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 3 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 cups short-grain rice and 1 tsp smoked paprika, coating the rice with oil for 2 minutes.
3. Step 3: Pour in 4 cups warmed chicken broth infused with 1 tsp saffron threads, stir gently, then add 1 1/2 tsp salt and 1/2 tsp black pepper. Spread the rice evenly and simmer over medium-low heat without stirring for 15 minutes.
4. Step 4: Arrange 12 peeled and deveined shrimp, 12 cleaned mussels, 1 cup green peas, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper on top of the rice. Cover loosely with foil or a lid and cook for another 10 minutes until seafood is cooked and rice is tender.
5. Step 5: Remove from heat and let the paella rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges for squeezing.