Saffron-Infused Seafood Paella with Romesco Sauce

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

A vibrant Spanish rice dish bursting with saffron aroma, fresh seafood, and the smoky depth of romesco sauce. This spanish-inspired seafood ready in about 55 minutes blends olive oil, finely chopped small onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 35 min Serves 4 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a wide paella pan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 diced red bell pepper; cook for 3 minutes until fragrant.
  2. Step 2: Add 1 1/2 cups short grain rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika, stirring to coat rice for 2 minutes until aromatic.
  3. Step 3: Slowly pour in 4 cups warm fish stock, season with salt and black pepper, and bring to a simmer over medium heat. Cook uncovered for 15 minutes without stirring, allowing rice to absorb liquid.
  4. Step 4: Nestle 8 peeled shrimp, 12 cleaned mussels, and 1 cup calamari rings evenly over the rice. Cook for another 8-10 minutes until seafood is cooked and mussels open, removing any unopened ones.
  5. Step 5: Spoon 1/2 cup romesco sauce over the top, gently folding it into the paella. Remove from heat and let rest for 5 minutes.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish and serve with lemon wedges for squeezing.

Frequently asked questions

How long does Saffron-Infused Seafood Paella with Romesco Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Saffron-Infused Seafood Paella with Romesco Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Saffron-Infused Seafood Paella with Romesco Sauce?

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 Romesco Sauce 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 Romesco Sauce?

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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