Sheet Pan Spanish Seafood Paella with Saffron

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant Spanish-inspired seafood paella cooked effortlessly on a sheet pan, infused with saffron and smoky paprika. This Spanish-inspired seafood recipe, ready in about 42 minutes, pairs extra virgin olive oil, small onion, red bell pepper 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.

Ingredients

• 3 tbsp extra virgin olive oil
• 1, finely chopped small onion
• 1, diced into 1/2-inch pieces red bell pepper
• 4, minced garlic cloves
• 1 1/2 cups short-grain rice
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 3 1/2 cups, warm chicken broth
• 12 oz medium shrimp, peeled and deveined
• 12 oz mussels, cleaned
• 12 oz clams, cleaned
• 1/2 cup frozen peas
• for serving lemon wedges
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 1/2 cups short-grain rice with 3 tbsp extra virgin olive oil, 1 tsp smoked paprika, and 1/2 tsp saffron threads until evenly coated.
2. Step 2: Spread the rice mixture evenly on a large rimmed sheet pan. Scatter 1 finely chopped small onion, 1 diced red bell pepper, and 4 minced garlic cloves evenly over the rice.
3. Step 3: Pour 3 1/2 cups warm chicken broth gently over the rice mixture to avoid disturbing the ingredients. Place the sheet pan uncovered in the oven and bake for 15 minutes.
4. Step 4: After 15 minutes, remove the pan and nestle 12 oz shrimp, 12 oz mussels, and 12 oz clams into the rice. Scatter 1/2 cup frozen peas on top and return to oven for another 10-12 minutes until seafood is cooked through, shells have opened, and rice is tender.
5. Step 5: Remove from oven and discard any unopened shells. Sprinkle 2 tbsp chopped fresh parsley over the paella and serve with lemon wedges for squeezing.