Saffron-Infused Spanish Seafood Paella

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Spanish rice dish featuring saffron, fresh seafood, and smoky paprika, cooked to perfection in a wide pan. This Spanish recipe, ready in about 45 minutes, pairs olive oil, chopped onion, and minced garlic cloves for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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 cup chopped onion
• 4 minced garlic cloves
• 1 cup red bell pepper, diced
• 2 cups short-grain rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 4 cups chicken broth
• 8 large shrimp, peeled and deveined
• 12 mussels, cleaned
• 1 cup calamari rings
• 1/4 cup fresh parsley, chopped
• for garnish lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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, sauté for 4 minutes until fragrant and translucent.
2. Step 2: Stir in 1 cup diced red bell pepper and cook for 3 minutes until softened.
3. Step 3: Add 2 cups short-grain rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika, stirring constantly for 2 minutes to toast the rice and release the saffron aroma.
4. Step 4: Pour in 4 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer over medium-high heat. Cook uncovered for 10 minutes without stirring.
5. Step 5: Nestle 8 large shrimp, 12 cleaned mussels, and 1 cup calamari rings into the rice. Reduce heat to medium-low and cook for 8-10 minutes until seafood is cooked and rice is tender.
6. Step 6: Remove from heat and let rest for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley over the top and serve with lemon wedges for squeezing.