Prawn and Scallop Paella

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Red bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Arborio rice (1 1/2 cups)
• Saffron threads (1/4 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Chicken broth (4 cups)
• Tomato (1, diced)
• Frozen peas (1 cup)
• Prawns (1 pound, peeled and deveined)
• Scallops (1 pound)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)
• Lemon (1, sliced (for garnish))

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chopped onion, diced red bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the Arborio rice, saffron threads, paprika, and cayenne pepper, ensuring the rice is well-coated with the spices.
4. Pour in the chicken broth and add the diced tomato. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 15 minutes.
5. After 15 minutes, uncover the pan and gently stir in the frozen peas, prawns, and scallops. Cook for an additional 5 minutes, or until the seafood is cooked through and the rice is creamy.
6. Season with salt and pepper to taste.
7. Garnish with lemon slices and chopped fresh parsley before serving. Serve hot and enjoy!