Spanish Seafood Paella
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 (peeled and deveined) shrimp, (bearded, scrubbed) mussels, (sliced) 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.
Ingredients
- 1/2 lb (peeled and deveined) shrimp
- 1/2 lb (bearded, scrubbed) mussels
- 1/2 lb (sliced) chorizo
- 1/2 cup peas
- 1 (diced) onion
- 2 cloves (minced) garlic
- 3 cups (short-grain paella rice) rice
- 4 cups seafood stock
- 1 tsp saffron threads
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- Step 3: Pour in 4 cups seafood stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 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.
- Step 5: Remove from heat and let rest for 5 minutes. Serve directly from the pan, garnished with fresh parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 (peeled and deveined) shrimp from drying out.
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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
