Spanish Seafood Paella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot dish featuring saffron-infused rice, tender shrimp, and briny mussels, with a touch of smoky chorizo. This spanish-inspired seafood ready in about 50 minutes pairs shrimp, mussels, chorizo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large paella pan or wide skillet over medium-high heat. Add 1 tbsp olive oil and sauté 1 diced onion and 2 minced garlic cloves for 2-3 minutes until softened.
  2. Step 2: Add 1/2 lb sliced chorizo and cook for 3-4 minutes until browned and crispy. Stir in 3 cups short-grain paella rice and 1 tsp saffron threads, coating the rice evenly with the oil and spices.
  3. Step 3: Pour in 4 cups seafood stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
  4. Step 4: Uncover and stir in 1/2 lb shrimp, 1/2 lb mussels, and 1/2 cup peas. Cover again and cook for 5-7 minutes until the mussels open and the rice is tender.
  5. Step 5: Remove from heat and let rest for 5 minutes. Serve directly from the pan, garnished with fresh parsley if desired.

Frequently asked questions

How long does Spanish Seafood Paella take to make?

Total time is about 50 minutes (20 min prep + 30 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 Seafood Paella?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spanish 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 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 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.

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