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, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 cup chopped onion
• 4 minced garlic cloves
• 1 cup, diced red bell pepper
• 2 cups short-grain rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 4 cups chicken broth
• 8, peeled and deveined large shrimp
• 12, cleaned mussels
• 1 cup calamari rings
• 1/4 cup, chopped fresh parsley
• for garnish 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 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.