Seafood Paella with Saffron and Piquillo Peppers

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

A vibrant one-pan dish featuring shrimp, mussels, and saffron-infused rice, finished with sweet piquillo peppers and fresh parsley. This mediterranean-inspired seafood (mediterranean) ready in about 50 minutes pairs short-grain bomba rice, saffron threads, shrimp (peeled and deveined) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large paella pan over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add rice, stir to coat in oil. Pour in saffron threads and white wine, stir to combine. Let the mixture bubble for 1-2 minutes, then add 4 cups water, 1/2 tsp salt, and 1/2 tsp pepper.
  3. Step 3: Bring to a boil, then reduce heat to low. Add shrimp, mussels, cherry tomatoes, and piquillo peppers. Cover with a lid and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
  4. Step 4: Remove from heat, let rest for 5 minutes. Fluff with a fork, sprinkle with parsley, and serve immediately.

Frequently asked questions

How long does Seafood Paella with Saffron and Piquillo Peppers 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 Seafood Paella with Saffron and Piquillo Peppers?

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 Piquillo Peppers?

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 Piquillo Peppers 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 Piquillo Peppers?

Mediterranean 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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