Seafood Paella

Ingredients

• Olive oil (3 tablespoons)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Red bell pepper (1, diced)
• Tomato (1 large, diced)
• Arborio rice (1 ½ cups)
• Chicken broth (4 cups, low-sodium)
• White wine (1 cup)
• Saffron threads (1/4 teaspoon)
• Smoked paprika (1 teaspoon)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)
• Shrimp (1 cup, peeled and deveined)
• Scallops (1 cup)
• Mussels (1 cup, cleaned)
• Clams (1 cup, cleaned)
• Peas (1 cup, frozen or fresh)
• Fresh parsley (for garnish, chopped)
• Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large paella pan or a wide skillet over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until they are softened and fragrant.
3. Stir in the diced tomato, saffron threads, and smoked paprika. Mix well to combine and let cook for another 2 minutes.
4. Add the Arborio rice, stirring constantly for about 2 minutes to toast the rice slightly.
5. Pour in the chicken broth and white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low and let it simmer uncovered for about 15 minutes, or until the rice is almost cooked through.
7. Gently fold in the shrimp, mussels, clams, scallops, and peas, ensuring they are evenly distributed throughout the rice.
8. Cover the pan with a lid or aluminum foil and cook for an additional 5 to 7 minutes, or until the seafood is cooked through and the rice is tender.
9. Remove from heat and let it rest for 5 minutes to allow the flavors to meld.
10. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra zing.