Name: Spanish Seafood Paella with Saffron
Cook time: 45 min
Total time: 45 min
Yield: 6-8
Ingredients: 1 Tbsp extra-virgin olive oil; 1/2 pound sausage (chorizo preferred); 1/2 cup chopped onion; 1/2 cup chopped red bell pepper; 2 cloves garlic, minced; 2 cups Valenciano Premium Bomba Paella Rice, or long-grain rice; 1 1/2 cups chicken broth; 1/2 tsp thyme; 1/4 tsp salt; 1/4 tsp freshly ground pepper; 1/2 tsp Rumi Spice Paella Spice Blend; 1 large pinch Rumi Saffron, or 1 single-serve Saffron packet; 1 pound peeled and deveined raw shrimp; 1 cup frozen green peas, thawed; 1 lb mussels, scrubbed well; 4 lemon wedges and fresh parsley (optional)

RECIPES

Spanish Seafood Paella with Saffron

Table of Contents

If there’s one dish that captures the essence of the Spanish coastline, it’s seafood paella. This is more than just a meal—it’s a culinary experience that brings together the zesty, aromatic flavors of the sea with the earthy richness of saffron rice. At the heart of this vibrant dish is Rumi Spice's Paella Spice Blend, a perfect combination of sweet and smoky paprika, and the floral notes of saffron.

The Magic of Spanish Seafood Paella

Paella is one of those dishes that demands attention. It’s a feast for the senses, from the rich colors of the rice and vegetables to the enticing aromas of garlic, paprika, and saffron. This Spanish Seafood Paella with Saffron is a true celebration of flavor, and it’s easier to make than you might think. Trust me, once you’ve made this dish, you’ll want to recreate it again and again.

Why Saffron?

Saffron is the jewel of spices, often referred to as "red gold." Its unique flavor and vibrant color are unparalleled. Rumi Spice saffron is sourced directly from Afghan farmers, ensuring the highest quality. Each thread is handpicked and dried with care by Afghan women, capturing the essence of this remarkable spice. When you use Rumi Spice saffron, you’re not just adding flavor to your food; you’re supporting sustainable farming and making a difference in the lives of those who cultivate it.

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Spanish Seafood Paella with Saffron

Rumi Spice

Servings

6-8

Cook Time

45 minutes

Ingredients

1 Tbsp extra-virgin olive oil
1/2 pound sausage (chorizo preferred)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 cups Valenciano Premium Bomba Paella Rice, or long-grain rice
1 1/2 cups chicken broth
1/2 tsp thyme
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp Rumi Spice Paella Spice Blend
1 large pinch Rumi Saffron, or 1 single-serve Saffron packet
1 pound peeled and deveined raw shrimp
1 cup frozen green peas, thawed
1 lb mussels, scrubbed well
4 lemon wedges and fresh parsley (optional)

Directions

Crush Rumi Saffron between fingers and place in a bath of warm water (3 tablespoons) to let the flavor and aroma steep. The water will turn bright yellow within 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are halfway softened, about 2 minutes. Add sausage until cooked, then remove vegetable-sausage mixture from heat and set aside.
In a large nonstick skillet, heat 2 tablespoons of oil.
Add rice, and let the oil heat it until the rice starts to show clear.Add broth, thyme, salt, pepper, Rumi Spice Paella Spice Blend and saffron-water and bring to a boil over medium heat. Cover and cook for 5 minutes.
Stir in shrimp, peas, and the vegetable-sausage mix. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges and fresh parsley.