Crockpot Seafood Paella with Saffron Rice

Savor Crockpot Seafood Paella with Saffron Rice, a vibrant Spanish-inspired dish with plump shrimp, mussels, tender fish, and saffron-infused rice slow-cooked with tomatoes, peppers, and peas. This effortless one-pot seafood feast brings coastal flavors home.

Why You’ll Love This Recipe

Crockpot Seafood Paella with Saffron Rice is a game-changer for home cooks craving authentic Spanish paella without the stovetop babysitting—the slow cooker gently infuses rice with luxurious saffron, garlic, and smoked paprika while seafood steams to perfection in a rich tomato broth. It’s naturally gluten-free, packed with lean protein and veggies, and delivers that signature golden hue and complex flavor with minimal effort. Perfect for date nights, entertaining, or family dinners where you want something impressive yet easy. The aroma alone will transport you to Valencia, and the customizable seafood makes it versatile. Healthier than restaurant versions and infinitely more convenient—this paella will make you feel like a pro chef.

Recipe Tips and Tricks

• Use Arborio or Bomba Rice → Absorbs flavor best; regular rice works but less authentic.
• Bloom Saffron → Soak in warm broth for maximum color and aroma.
• Add Seafood Last → Prevents overcooking; shrimp/mussels 30–60 min on high.
• Layer Strategically → Rice at bottom for even cooking.
• Fresh Lemon at End → Brightens the rich flavors.
• Don’t Stir After Rice → Preserves texture; gentle stir at end.

Yield: 8 Servings

Crockpot Seafood Paella with Saffron Rice

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Vibrant saffron rice with mixed seafood—effortless crockpot paella full of Spanish flavor.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 1 hour

Total Time 7 hours 20 minutes

Ingredients

• ¼ cup olive oil
• ½ tsp turmeric (for color)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup frozen peas
• 1 large onion, diced
• 1 lb mixed seafood (shrimp, mussels, clams, cod)
• 1 red bell pepper, diced
• 1 tsp dried thyme
• 1½ cups Arborio or short-grain rice
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 4 cups low-sodium fish or seafood broth
• Lemon wedges and fresh parsley for garnish
• Pinch saffron threads (soaked in 录 cup warm broth)
• Salt and pepper to taste

Instructions

1. Bloom Saffron → Soak threads in warm broth 10 minutes.
2. Prep Veggies → Dice onion, bell pepper; mince garlic.
3. Sauté Base → Heat oil; cook onion, pepper, garlic 5 minutes until soft.
4. Layer Crockpot → Add sautéed mixture and rice.
5. Add Tomatoes → Pour in diced tomatoes with juice.
6. Season → Sprinkle smoked paprika, thyme, turmeric, salt, pepper.
7. Pour Broth → Add saffron broth and remaining broth.
8. Slow Cook Rice → Low 5 hours or high 2½ hours until rice is tender.
9. Add Seafood & Peas → Nestle seafood and peas; cook on high 30–60 min until done.
10. Finish Bright → Squeeze lemon; garnish with parsley and serve this vibrant paella!

Notes

• Add seafood last hour to prevent overcooking.
• Saffron is key—don’t skip for authentic flavor.
• Mussels open when cooked; discard unopened.
• Leftovers best within 2 days due to seafood.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 426Total Fat 15gSaturated Fat 2gUnsaturated Fat 12gCholesterol 146mgSodium 792mgCarbohydrates 27gFiber 3gSugar 4gProtein 44g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Seafood Mix → Shrimp, mussels, clams, firm white fish (cod/haddock); fresh or thawed.
• Saffron Threads → Pinch for golden color and unique flavor; expensive but essential.
• Arborio Rice → Short-grain; creates creamy texture.
• Fire-Roasted Tomatoes → Adds smoky depth.
• Fish or Seafood Broth → Low-sodium; enhances ocean flavor.
• Smoked Paprika → Key for authentic Spanish taste.
• Peas → Frozen; added last for pop of color.
• Garlic & Onion → Build savory base.

Variations and Substitutions

• Mild → Omit paprika or use sweet.
• Spicy → Add chorizo or red pepper flakes.
• Chicken → Replace some seafood for traditional mixed paella.
• Vegan → Vegetable broth + chickpeas/mushrooms.
• Gluten-Free → Naturally GF; ensure broth is certified.
• Extra Veggies → Artichokes, bell peppers, or green beans.

Storage Options

• Refrigerator → Airtight container up to 2 days (seafood best fresh).
• Freezer → Freeze rice base up to 3 months; add fresh seafood.
• Reheating → Gentle heat; add splash of broth.

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