Treasure Island Seafood Paella with Saffron and Chorizo

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A vibrant paella bursting with saffron-infused rice, smoky chorizo, and a bounty of fresh seafood that captures the spirit of oceanic adventure. This Spanish-inspired seafood recipe, ready in about 50 minutes, pairs extra virgin olive oil, Spanish chorizo, sliced, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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
• 6 oz Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 1/2 cups paella rice (Bomba or Arborio)
• 4 cups chicken broth, warm
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 12 pieces large shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 8 oz calamari rings
• 1/2 cup frozen peas
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced Spanish chorizo and sauté for 3-4 minutes until it releases its oils and starts to brown.
2. Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 chopped red bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups paella rice and toast for 2 minutes, coating the grains in oil.
4. Step 4: Pour in 4 cups warm chicken broth, 1/2 tsp soaked saffron threads with their water, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir gently and bring to a simmer. Cook uncovered for 10 minutes without stirring.
5. Step 5: Arrange 12 peeled shrimp, 1 lb cleaned mussels, and 8 oz calamari rings evenly over the rice. Sprinkle 1/2 cup frozen peas on top. Continue to simmer for another 10-12 minutes until the rice is tender, seafood is cooked, and most liquid is absorbed.
6. Step 6: Remove from heat and cover loosely with foil. Let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges for squeezing.