Saffron-Infused Seafood Paella with Roasted Red Peppers

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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 Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.