Spanish Saffron-Infused Seafood Paella
A vibrant seafood paella bursting with saffron aroma, tender shrimp, mussels, and smoky paprika, capturing the essence of Spanish coastal cuisine. This spanish-inspired seafood ready in about 50 minutes pairs extra virgin olive oil, medium (1 cup) chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 medium (1 cup) chopped onion
- 3 cloves minced garlic cloves
- 1 1/2 cups short-grain rice (Bomba or Arborio)
- 1 tsp smoked paprika
- 1/4 tsp saffron threads
- 4 cups chicken broth
- 1/2 cup dry white wine
- 12 large peeled shrimp
- 12 mussels, cleaned
- 1/2 cup frozen peas
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 1 cup chopped onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 1/2 cups short-grain rice, 1 tsp smoked paprika, and 1/4 tsp saffron threads. Cook for 2 minutes to toast the rice and bloom the saffron.
- Step 3: Pour in 4 cups chicken broth and 1/2 cup dry white wine, season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Step 4: Nestle 12 peeled shrimp and 12 cleaned mussels into the rice mixture and scatter 1/2 cup frozen peas over the top. Continue cooking for 8-10 minutes until seafood is cooked, mussels open, and liquid is absorbed.
- Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the paella, and let rest for 5 minutes. Serve with lemon wedges for squeezing over the top.
Frequently asked questions
How long does Spanish Saffron-Infused Seafood Paella take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spanish Saffron-Infused Seafood Paella?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Spanish Saffron-Infused Seafood Paella?
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 Spanish Saffron-Infused Seafood Paella 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 Spanish Saffron-Infused Seafood Paella?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
