Spanish Paella Saffron Seafood (Printable Version)

Saffron-infused rice combined with smoky sausage, seafood, and fresh vegetables in a classic Spanish dish.

# What You'll Need:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz peeled and deveined large shrimp
04 - 9 oz cleaned and debearded mussels
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups heated chicken or seafood stock
08 - ½ teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# Directions:

01 - Place saffron threads in a small bowl with 3 tablespoons of hot stock and let infuse while preparing other ingredients.
02 - Heat olive oil in a large paella pan or wide deep skillet over medium heat. Add sliced chorizo and chicken pieces; cook for 5 to 7 minutes until browned. Remove and set aside.
03 - Add chopped onion and sliced bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in minced garlic and diced tomatoes; cook an additional 2 minutes.
04 - Incorporate rice and smoked paprika into the pan, stirring to coat the grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock along with the remaining heated stock. Add bay leaf, salt, and pepper; stir gently to combine.
06 - Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter frozen peas over the top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked through and mussels have opened.
08 - Remove pan from heat and let rest, covered, for 5 minutes. Discard any mussels that remain unopened.
09 - Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It's a one-pan show-stopper that feels fancy but doesn't demand hours of fussy prep work.
  • The combination of smoky sausage, tender seafood, and that golden saffron rice creates a flavor that tastes like you've been cooking all day.
  • It feeds a crowd beautifully and always impresses, even if you've never made it before.
02 -
  • Don't stir during the first 15 minutes of simmering—resist the urge, even though it feels wrong; that quiet time allows the rice to cook evenly and develop the crispy, caramelized bottom layer that makes paella special.
  • The saffron makes a real difference, not just for color but for taste; if you skip it or use turmeric as a substitute, you'll be making a completely different dish.
  • Seafood overcooks in seconds, so timing is crucial; add it only when the rice is nearly done, and cover it just long enough for it to cook through.
03 -
  • Use a proper paella pan if you have one—the wide, shallow shape helps the rice cook evenly and creates that prized socarrat more reliably than a regular skillet.
  • If your mussels don't open after cooking, don't eat them; discard them without guilt and move on.
  • Make your stock ahead and keep it warm while you cook—cold stock will cool down the pan and disrupt the cooking process.
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