Savory Turkey Lake Seafood Paella with Saffron and Chorizo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A rich, vibrant Spanish-inspired paella featuring fresh seafood, smoky chorizo, and saffron-infused rice, inspired by the Turkey Lake region in Orlando. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs short-grain rice, olive oil, Spanish chorizo, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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 short-grain rice
• 3 tbsp olive oil
• 6 oz Spanish chorizo, sliced
• 12 pieces large shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1 lb clams, cleaned
• 1 cup chopped onion
• 4 cloves minced garlic cloves
• 1 cup diced red bell pepper
• 1 cup diced tomatoes (canned)
• 4 cups vegetable broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 2 tbsp fresh parsley, chopped
• for garnish lemon wedges

Instructions

1. Step 1: In a small bowl, steep 1/2 tsp saffron threads in 1/4 cup hot vegetable broth for 10 minutes to release color and flavor.
2. Step 2: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced chorizo and cook for 4 minutes until browned and fragrant.
3. Step 3: Add 1 cup chopped onion, 4 minced garlic cloves, and 1 cup diced red bell pepper to the pan. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 1/2 cups short-grain rice, 1 tsp smoked paprika, and 1 1/2 tsp salt, coating the rice with the oil and vegetables for 2 minutes.
5. Step 5: Pour in 4 cups vegetable broth, the saffron infusion, and 1 cup diced tomatoes. Stir gently, then simmer uncovered over medium-low heat for 15 minutes without stirring to develop a crust.
6. Step 6: Nestle 12 large shrimp, 1 lb cleaned mussels, and 1 lb clams into the rice. Cover with foil or a lid and cook for another 10 minutes until seafood is cooked and shells open.
7. Step 7: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and garnish with lemon wedges before serving.