Saffron-Scented Seafood Paella with Artichokes and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot dish featuring saffron-infused rice, plump shrimp, mussels, and artichokes, finished with a bright lemon zest. This spanish-inspired one pot ready in about 50 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup olive oil in a large deep skillet over medium-high heat. Add 1 medium diced onion and 2 minced garlic cloves, cooking for 3-4 minutes until softened but not browned.
  2. Step 2: Pour in 1/2 cup white wine and 1/4 cup saffron threads, stirring to dissolve saffron, then add 2 cups chicken broth. Bring to a simmer.
  3. Step 3: Add 1 cup short-grain rice, 1 cup frozen peas, and 1 cup quartered artichoke hearts, stirring to combine. Cover with a lid and reduce heat to medium-low. Cook for 15 minutes.
  4. Step 4: Uncover, add 1/2 lb peeled shrimp, 1/2 lb mussels, and 1 lemon zest and juice. Season with salt and pepper to taste. Cover again and cook for 10-12 minutes until rice is tender and seafood is cooked.
  5. Step 5: Remove from heat and let rest for 5 minutes. Garnish with fresh parsley before serving.

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Frequently asked questions

How long does Saffron-Scented Seafood Paella with Artichokes and Lemon take to make?

Total time is about 50 minutes (20 min prep + 30 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-Scented Seafood Paella with Artichokes and Lemon?

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 olive oil from drying out.

Can I substitute ingredients in Saffron-Scented Seafood Paella with Artichokes and Lemon?

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-Scented Seafood Paella with Artichokes and Lemon 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-Scented Seafood Paella with Artichokes and Lemon?

Spanish one pot 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.

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