Spanish-Style Seafood Paella with Saffron and Chorizo

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Spanish paella featuring saffron-infused rice with tender seafood and smoky chorizo, simmered to a fragrant, colorful finish. This Latin American recipe, ready in about 55 minutes, pairs short-grain rice (Bomba or Arborio), olive oil, Spanish chorizo, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 1/2 cups short-grain rice (Bomba or Arborio)
• 3 tbsp olive oil
• 6 oz Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 can diced tomatoes (14 oz)
• 4 cups paella or chicken broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1 lb seafood mix (shrimp, mussels, clams)
• 1/2 cup frozen peas
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: In a large paella pan or wide skillet, heat 3 tbsp olive oil over medium heat. Add 6 oz sliced Spanish chorizo and cook for 5 minutes until it releases oil and browns slightly.
2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 sliced red bell pepper. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups short-grain rice, coating the grains in oil, then add 1 tsp smoked paprika and 1/2 tsp saffron threads soaked in 1/4 cup warm broth to release color and aroma.
4. Step 4: Pour in 4 cups paella or chicken broth and 1 can (14 oz) diced tomatoes with their juices. Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes without stirring.
5. Step 5: Nestle 1 lb seafood mix (shrimp, mussels, clams) into the rice and sprinkle 1/2 cup frozen peas over the top. Cover loosely with foil and cook for another 10 minutes until seafood is cooked through and rice is tender.
6. Step 6: Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing over the paella.