Slow-Cooked Spanish Seafood Paella with Saffron
A traditional Spanish paella slow-cooked with saffron-infused rice, fresh seafood, and vibrant vegetables for a rich and flavorful meal. This spanish-inspired seafood ready in about 60 minutes pairs olive oil, medium, finely chopped onion, large, diced red bell pepper 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.
Ingredients
- 4 tbsp olive oil
- 1 medium, finely chopped onion
- 1 large, diced red bell pepper
- 4 cloves, minced garlic cloves
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 300 g short-grain rice
- 750 ml, hot chicken broth
- 1 large, grated tomato
- 200 g, cleaned fresh mussels
- 200 g peeled shrimp
- 150 g calamari rings
- 100 g frozen peas
- for garnish lemon wedges
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp olive oil in a large paella pan over medium heat. Add 1 finely chopped onion and 1 large diced red bell pepper, sautéing for 5 minutes until soft and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 large grated tomato, cooking for 3 minutes until the mixture thickens and becomes fragrant.
- Step 3: Add 300 g short-grain rice and the soaked 1/2 tsp saffron threads with 2 tbsp water, stirring for 2 minutes to toast the rice evenly.
- Step 4: Pour in 750 ml hot chicken broth, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and bring to a simmer. Cook uncovered on low heat for 15 minutes without stirring.
- Step 5: Nestle 200 g mussels, 200 g peeled shrimp, and 150 g calamari rings into the rice. Sprinkle 100 g frozen peas over the top, cover loosely with foil, and cook for another 10 minutes until seafood is cooked through and rice is tender.
- Step 6: Remove from heat and let rest for 5 minutes before serving with lemon wedges.
Frequently asked questions
How long does Slow-Cooked Spanish Seafood Paella with Saffron take to make?
Total time is about 60 minutes (20 min prep + 40 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 Slow-Cooked Spanish Seafood Paella with Saffron?
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 Slow-Cooked Spanish Seafood Paella with Saffron?
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 Slow-Cooked Spanish Seafood Paella with Saffron 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 Slow-Cooked Spanish Seafood Paella with Saffron?
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.
