Slow-Simmered Seafood Paella with Saffron and Mussels

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 recipe, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.