Saffron-Infused Seafood Paella with Roasted Peppers
A vibrant Spanish paella featuring saffron-scented rice, succulent shrimp, mussels, and smoky roasted red peppers. This spanish-inspired seafood (gluten free) ready in about 50 minutes pairs Short-grain rice, Olive oil, Yellow onion, 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
- 1 1/2 cups Short-grain rice
- 3 tbsp Olive oil
- 1 cup Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 cup Roasted red peppers, sliced
- 12 oz Shrimp, peeled and deveined
- 1 lb Mussels, cleaned
- 4 cups Chicken broth, warm
- 1/2 tsp Saffron threads
- 1 tsp Smoked paprika
- to taste Salt
- 2 tbsp Fresh parsley, chopped
- for serving Lemon wedges
Instructions
- Step 1: Warm 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 cup diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 2: Stir in 1 1/2 cups short-grain rice, 1 tsp smoked paprika, and 1/2 tsp saffron threads. Toast for 2 minutes while stirring to coat the rice evenly.
- Step 3: Pour in 4 cups warm chicken broth and bring to a simmer. Add 1 cup sliced roasted red peppers, then cook uncovered without stirring for 15 minutes until rice absorbs most of the liquid.
- Step 4: Nestle 12 oz shrimp and 1 lb cleaned mussels into the rice, cover with a lid or foil, and cook for another 8-10 minutes until shrimp turn pink and mussels open fully. Discard any unopened mussels.
- Step 5: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley on top and serve with lemon wedges.
Equipment for this recipe
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Frequently asked questions
How long does Saffron-Infused Seafood Paella with Roasted Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 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 Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Saffron-Infused Seafood Paella with Roasted Peppers?
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 Roasted Peppers 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.
Is Saffron-Infused Seafood Paella with Roasted Peppers gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
