Saffron-Infused Spanish Seafood Paella with Chorizo and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A fragrant saffron and paprika-scented Spanish rice dish loaded with shrimp, mussels, chorizo, and colorful bell peppers for a festive and hearty meal. This spanish-inspired seafood ready in about 55 minutes pairs extra virgin olive oil, Spanish chorizo, sliced, small shrimp, peeled and deveined 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
• 6 oz Spanish chorizo, sliced
• 12 oz small shrimp, peeled and deveined
• 12 mussels, cleaned
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium tomato, diced
• 1 1/2 cups paella rice (Bomba or Arborio)
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 4 cups chicken broth, hot
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• for serving lemon wedges
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Step 1: In a large paella pan or wide skillet, heat 3 tbsp extra virgin olive oil over medium heat. Add 6 oz sliced Spanish chorizo and cook for 3-4 minutes until it begins to brown and release its flavorful oil.
2. Step 2: Add 1 finely chopped medium onion and 4 minced garlic cloves to the pan, sautéing for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 diced medium tomato. Cook for 5 minutes until the vegetables soften.
4. Step 4: Add 1 1/2 cups paella rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika. Stir well to coat the rice with the oils and spices.
5. Step 5: Pour in 4 cups hot chicken broth and season with 1 1/2 tsp kosher salt and 1 tsp black pepper. Bring to a simmer over medium heat, then reduce heat to medium-low. Cook uncovered without stirring for 15 minutes until the rice absorbs most of the liquid.
6. Step 6: Nestle 12 oz peeled shrimp and 12 cleaned mussels into the rice. Scatter 1/2 cup frozen peas over the top. Cover loosely with foil and cook for another 8-10 minutes until the shrimp are pink and mussels have opened.
7. Step 7: 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 the paella.