Saffron-Infused Seafood Paella with Roasted Red Peppers

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant Spanish paella featuring a fragrant saffron broth, tender shrimp, mussels, and roasted red peppers, simmered to perfection. This Spanish recipe, ready in about 45 minutes, pairs olive oil, chopped onion, and minced garlic cloves for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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 olive oil
• 1 cup chopped onion
• 4 minced garlic cloves
• 1 1/2 cups short-grain rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1/2 cup diced roasted red peppers
• 12 oz peeled shrimp
• 12 oz fresh mussels, cleaned
• 2 tbsp fresh parsley, chopped
• for garnish lemon wedges
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 cup chopped onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and translucent.
2. Step 2: Stir in 1 1/2 cups short-grain rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika, cooking for 2 minutes until the rice is well coated and fragrant.
3. Step 3: Pour in 4 cups chicken broth and 1/2 cup diced roasted red peppers. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.
4. Step 4: Nestle 12 oz peeled shrimp and 12 oz fresh cleaned mussels into the rice. Cover loosely and cook for another 8-10 minutes until seafood is cooked through and mussels open.
5. Step 5: Remove from heat, season with salt and black pepper to taste, and sprinkle 2 tbsp chopped fresh parsley on top. Serve with lemon wedges for squeezing over each portion.