Ingredients

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

2. 2

   Add the diced onion and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.

4. 4

   Add the rice to the skillet and toast it for 2 minutes, stirring constantly to coat the grains in the oil.

5. 5

   Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol.

6. 6

   Add the diced tomatoes (with juices) and the seafood stock. Bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, or until the rice is mostly tender and liquid is reduced.

8. 8

   Uncover and gently stir in the frozen peas. Nestle the shrimp, mussels, and calamari rings into the rice.

9. 9

   Cover the pan again and cook for another 5-7 minutes, or until the shrimp are pink, opaque, and the mussels have opened.

10. 10

    Discard any mussels that did not open. Season with salt and pepper if needed.

11. 11

    Remove from heat and let it rest covered for 5 minutes. Serve hot with lemon wedges and chopped parsley.