Saffron-Infused Spanish Seafood Rice with Mussels and Shrimp

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant Spanish seafood rice simmered with saffron, mussels, and shrimp, delivering a fragrant and colorful dish reminiscent of traditional paella. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs Arborio rice, Olive oil, Yellow onion 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

• 1 1/2 cups Arborio rice
• 3 tbsp Olive oil
• 1 medium, diced Yellow onion
• 4 minced Garlic cloves
• 1 medium, diced Red bell pepper
• 2 tbsp Tomato paste
• 4 cups, warmed Seafood stock or chicken broth
• 1/2 tsp Saffron threads
• 1 lb Mussels (cleaned)
• 1/2 lb Raw shrimp (peeled and deveined)
• 1/2 cup Frozen peas
• 1/4 cup chopped Fresh parsley
• 4 Lemon wedges
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Soak 1/2 tsp saffron threads in 1/4 cup warm seafood stock for 10 minutes to release color and aroma. Meanwhile, heat 3 tbsp olive oil in a wide sauté pan over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, cooking for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant. Add 1 1/2 cups Arborio rice, stirring to coat the grains with the oil and vegetables for 2 minutes.
3. Step 3: Pour in the warmed 4 cups seafood stock along with the saffron and its soaking liquid, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
4. Step 4: Nestle 1 lb cleaned mussels and 1/2 lb peeled shrimp into the rice, scatter 1/2 cup frozen peas over the top, cover the pan, and cook for an additional 8-10 minutes until the mussels open and shrimp turn pink.
5. Step 5: Remove from heat, discard any unopened mussels, sprinkle 1/4 cup chopped fresh parsley over the dish, and serve immediately with 4 lemon wedges for squeezing.