Seafood Paella with Saffron and Chorizo

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

A vibrant Spanish paella built on saffron-infused rice with chorizo, prawns, mussels, and calamari, cooked wide and shallow for a crisp socarrat base. This Spanish-inspired seafood recipe, ready in about 45 minutes, pairs extra virgin olive oil, Spanish chorizo, 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.

Prep: 20 min Cook: 25 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 4 oz sliced Spanish chorizo and sauté for 4 minutes until it releases its oils and starts to brown.
  2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  3. Step 3: Stir in 1 1/2 cups short-grain rice, 1/2 tsp soaked saffron threads with 2 tbsp water, and 1 tsp smoked paprika. Toast the rice for 2 minutes, coating each grain with oil and spices.
  4. Step 4: Pour in 4 cups hot chicken broth and 1/2 cup dry white wine, stirring gently to distribute evenly. Season with sea salt and black pepper to taste. Bring to a simmer over medium heat and cook uncovered for 10 minutes without stirring.
  5. Step 5: Nestle 8 large peeled and deveined prawns, 12 cleaned mussels, and 1 cup calamari rings into the rice. Continue to simmer for another 10 minutes until seafood is cooked, rice is tender, and the liquid is mostly absorbed.
  6. Step 6: Remove from heat and cover loosely with foil. Let rest for 5 minutes to allow flavors to meld.
  7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges on the side for squeezing.

Frequently asked questions

How long does Seafood Paella with Saffron and Chorizo take to make?

Total time is about 45 minutes (20 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 Seafood Paella with Saffron and Chorizo?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seafood Paella with Saffron and Chorizo?

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 Seafood Paella with Saffron and Chorizo 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 Seafood Paella with Saffron and Chorizo?

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.

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