Saffron-Infused Seafood Paella with Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant Spanish seafood paella featuring saffron, fresh regional vegetables, and a medley of shellfish cooked to a tender, flavorful finish. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs olive oil, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 olive oil
• 1 medium, finely chopped onion
• 1 medium, diced red bell pepper
• 4 cloves, minced garlic cloves
• 1 1/2 cups short-grain rice (paella rice)
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 4 cups, warm chicken broth
• 12 cleaned clams
• 12 peeled and deveined medium shrimp
• 12 cleaned mussels
• 1/2 cup, fresh or frozen green peas
• 1/4 cup chopped fresh parsley
• 4 lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 finely chopped medium onion and 1 diced red bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups short-grain rice and toast for 2 minutes while stirring to coat each grain in oil.
4. Step 4: Pour in 4 cups warm chicken broth, 1/2 tsp soaked saffron threads with their water, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir once to combine, then let simmer uncovered over medium heat without stirring for 10 minutes.
5. Step 5: Arrange 12 clams, 12 mussels, and 12 shrimp evenly on top of the rice. Sprinkle 1/2 cup green peas over the dish. Cover loosely with foil and cook for another 10-12 minutes until the shellfish open and shrimp are pink and opaque.
6. Step 6: Remove from heat and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh parsley and serve with 4 lemon wedges for squeezing.