Slow-Simmered Seafood Paella with Saffron and Mussels

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant Spanish rice dish bursting with saffron aroma, fresh mussels, shrimp, and tender squid cooked slowly to perfection. This spanish ready in about 55 minutes pairs Spanish bomba or short-grain rice, mussels, cleaned and debearded, medium shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 300 g Spanish bomba or short-grain rice
• 500 g mussels, cleaned and debearded
• 200 g medium shrimp, peeled and deveined
• 150 g squid rings
• 900 ml chicken broth
• 4 tbsp olive oil
• 1 medium (150 g) onion, finely chopped
• 3 garlic cloves, minced
• 1 medium (150 g) red bell pepper, diced
• 2 medium (200 g) ripe tomatoes, grated
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• to serve lemon wedges
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Soak 1/2 tsp saffron threads in 3 tbsp warm chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 4 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 1 medium finely chopped onion (150 g) and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 1 medium diced red bell pepper (150 g) and cook for 3 minutes until softened. Add 2 medium grated ripe tomatoes (200 g), 1 tsp smoked paprika, and cook for another 4 minutes until the mixture thickens.
4. Step 4: Add 300 g bomba rice and stir to coat each grain with the sofrito base. Pour in 900 ml chicken broth along with the saffron-infused broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered over medium-low heat for 15 minutes without stirring.
5. Step 5: Arrange 500 g cleaned mussels, 200 g peeled shrimp, and 150 g squid rings evenly over the rice. Continue simmering for 10 minutes until seafood is cooked and rice absorbs the liquid.
6. Step 6: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges on the side.