Saffron-Infused Seafood Paella with Spanish Chorizo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A vibrant Spanish paella featuring saffron-scented rice, tender seafood, and smoky chorizo, cooked gently to absorb all the rich flavors in one pan. This spanish-inspired seafood ready in about 55 minutes pairs extra virgin olive oil, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 2 tbsp extra virgin olive oil
• 6 oz, sliced into 1/4-inch pieces Spanish chorizo
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 large, diced red bell pepper
• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 1/2 tsp, steeped in 1/4 cup warm water saffron threads
• 4 cups, heated chicken broth
• 1 cup diced tomatoes
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 12 large, peeled and deveined shrimp
• 1 lb, cleaned and debearded mussels
• 1/2 cup, thawed frozen peas
• 1/4 cup chopped, for garnish fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until it releases its oils and starts to brown.
2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 large diced red bell pepper to the pan. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice and cook for 2 minutes, coating each grain with the oil and vegetables. Pour in 1/4 cup warm water with 1/2 tsp saffron threads steeped, 4 cups heated chicken broth, 1 cup diced tomatoes, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Step 4: Reduce heat to medium-low and cook uncovered for 15 minutes without stirring, allowing the rice to absorb the liquid.
5. Step 5: Nestle 12 peeled and deveined large shrimp and 1 lb cleaned mussels into the rice. Scatter 1/2 cup thawed frozen peas on top. Cover loosely with foil and cook for another 8-10 minutes until seafood is cooked through and mussels have opened.
6. Step 6: Remove from heat and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges for squeezing over.