Saffron-Infused Spanish Seafood Paella with Roasted Red Peppers
A vibrant and aromatic paella featuring saffron, smoky roasted red peppers, and a medley of fresh seafood cooked in a rich tomato broth. This spanish-inspired seafood ready in about 55 minutes pairs extra virgin olive oil, medium 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 extra virgin olive oil
- 1 medium chopped onion
- 4 cloves minced garlic cloves
- 1 1/2 cups short-grain rice
- 1 tsp smoked paprika
- 1/4 tsp, soaked in 2 tbsp warm water saffron threads
- 1 cup chopped roasted red peppers
- 1 cup chopped tomatoes
- 4 cups chicken broth
- 12 medium peeled shrimp
- 12, cleaned mussels
- 1 cup squid rings
- 1/2 cup frozen peas
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Sauté 1 medium chopped onion and 4 cloves minced garlic for 5 minutes until translucent and fragrant.
- Step 2: Add 1 1/2 cups short-grain rice and 1 tsp smoked paprika, stirring to coat rice with oil and spices for 2 minutes.
- Step 3: Pour in 4 cups chicken broth, 1 cup chopped tomatoes, 1 cup chopped roasted red peppers, and 1/4 tsp soaked saffron threads with their water. Stir gently and bring to a simmer.
- Step 4: Reduce heat to medium-low and cook uncovered for about 15 minutes without stirring until rice absorbs most liquid.
- Step 5: Nestle 12 peeled shrimp, 12 cleaned mussels, and 1 cup squid rings into the rice. Sprinkle 1/2 cup frozen peas on top and continue cooking for 10 more minutes until seafood is cooked and mussels open.
- Step 6: Remove from heat, cover with foil, and let rest 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Spanish Seafood Paella with Roasted Red Peppers take to make?
Total time is about 55 minutes (20 min prep + 35 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 Spanish Seafood Paella with Roasted Red Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Saffron-Infused Spanish Seafood Paella with Roasted Red Peppers?
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 Spanish Seafood Paella with Roasted Red Peppers 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 Spanish Seafood Paella with Roasted Red Peppers?
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.
