Saffron-Infused Seafood Paella with Summer Vegetables
A colorful Spanish seafood paella brightened with saffron and fresh summer vegetables like bell peppers and peas. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs extra virgin 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 480 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
- 3 tbsp extra virgin olive oil
- 1 medium (about 1 cup) chopped onion
- 3 cloves minced garlic cloves
- 1 large, diced red bell pepper
- 1 1/2 cups short-grain rice (Bomba or Arborio)
- 1/4 tsp, steeped in 1/4 cup warm water saffron threads
- 1/2 cup dry white wine
- 4 cups, warmed chicken or seafood stock
- 1/2 cup frozen peas
- 12 large, peeled and deveined medium shrimp
- 12, cleaned mussels
- 12, cleaned clams
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a wide paella pan or large skillet over medium heat. Add 1 cup chopped onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 large diced red bell pepper and cook for 3 minutes until slightly softened.
- Step 3: Add 1 1/2 cups short-grain rice and stir to coat grains with oil, cooking for 2 minutes until translucent at the edges.
- Step 4: Pour in 1/2 cup dry white wine and cook until mostly absorbed, about 2 minutes.
- Step 5: Add 4 cups warmed chicken or seafood stock along with 1/4 tsp saffron steeped in 1/4 cup warm water, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir gently once, then simmer uncovered without stirring for 10 minutes.
- Step 6: Scatter 1/2 cup frozen peas, 12 large peeled shrimp, 12 cleaned mussels, and 12 cleaned clams evenly over the rice. Continue to cook uncovered for another 10 minutes or until the rice is tender and shellfish have opened.
- Step 7: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
- Step 8: Sprinkle 2 tbsp chopped fresh parsley over the paella and serve with lemon wedges for squeezing over the top.
Frequently asked questions
How long does Saffron-Infused Seafood Paella with Summer Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 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 Summer Vegetables?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Saffron-Infused Seafood Paella with Summer Vegetables?
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 Summer Vegetables 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 Summer Vegetables?
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.
