Slow-Cooked Spanish Seafood Paella with Saffron

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

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 recipe, ready in about 60 minutes, pairs olive oil, onion, 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

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Instructions

1. 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.
2. Step 2: Stir in 4 minced garlic cloves and 1 large grated tomato, cooking for 3 minutes until the mixture thickens and becomes fragrant.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and let rest for 5 minutes before serving with lemon wedges.