Ingredients

Instructions

1. 1

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

2. 2

   Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

3. 3

   Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant, being careful not to burn the garlic.

4. 4

   Add the crushed tomatoes to the pan and cook for 2-3 minutes until the mixture thickens slightly.

5. 5

   Pour in the rice and stir well to coat the grains in the tomato and oil mixture. Toast the rice for 1 minute.

6. 6

   Add the warm broth and saffron threads (if using). Season with salt and pepper. Stir once to combine.

7. 7

   Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes. Do not stir the rice during this time to allow a crust to potentially form.

8. 8

   Once most of the liquid has been absorbed but the rice is still slightly al dente, scatter the thawed seafood mix and frozen peas over the top.

9. 9

   Cover the skillet with a lid or aluminum foil and cook for another 5-7 minutes, or until the seafood is cooked through and the rice is tender.

10. 10

    Remove from heat and keep covered. Let the dish rest for 5 minutes to allow the flavors to meld.

11. 11

    Garnish with fresh parsley and serve immediately with lemon wedges on the side.