Saffron-Infused Spanish Seafood Paella with Shrimp and Mussels
A vibrant paella featuring plump shrimp, mussels, and saffron-kissed rice, cooked in a traditional shallow pan. This spanish-inspired seafood ready in about 50 minutes pairs short-grain rice, ounces, peeled shrimp, pounds, scrubbed mussels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 421 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
- 1.5 cups short-grain rice
- 8 ounces, peeled shrimp
- 1.5 pounds, scrubbed mussels
- 1/4 teaspoon saffron threads
- 2 cups chicken stock
- 3 tablespoons olive oil
- 1 finely diced onion
- 2 minced cloves garlic
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1, sliced lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a wide paella pan over medium heat. Sauté onion and garlic for 3 minutes until softened. Add paprika and tomato paste, cook for 2 minutes until fragrant.
- Step 2: Stir in rice and saffron threads, coating evenly. Add chicken stock and bring to a gentle simmer. Arrange shrimp and mussels on top in a single layer.
- Step 3: Cover with a lid and cook for 15 minutes over low heat until rice is tender and liquid is absorbed. Remove lid and cook uncovered for 5 minutes to crisp the bottom slightly.
- Step 4: Discard any mussels that didn't open. Garnish with lemon slices and parsley before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Spanish Seafood Paella with Shrimp and Mussels take to make?
Total time is about 50 minutes (25 min prep + 25 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 Shrimp and Mussels?
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 short-grain rice from drying out.
Can I substitute ingredients in Saffron-Infused Spanish Seafood Paella with Shrimp and Mussels?
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 Shrimp and Mussels 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 Shrimp and Mussels?
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
The flavors in this saffron-infused are incredible.
