Seafood Paella

Ingredients

• Fresh parsley (for garnish)
• Lemon wedges (for serving)
• Peas (1/2 cup)
• Scallops (1/2 pound)
• Clams (1/2 pound)
• Mussels (1/2 pound, cleaned)
• Shrimp (1/2 pound, peeled and deveined)
• Salt and pepper (to taste)
• Bay leaf (1)
• White wine (1/2 cup)
• Chicken broth (4 cups)
• Arborio rice (2 cups)
• Smoked paprika (1 teaspoon)
• Saffron threads (1/2 teaspoon)
• Tomato (1, diced)
• Red bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Olive oil (3 tablespoons)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
3. Add the diced tomato, saffron threads, and smoked paprika. Stir to combine.
4. Add the Arborio rice and cook for 2 minutes, stirring constantly.
5. Pour in the chicken broth and white wine. Add the bay leaf, salt, and pepper. Bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes, or until the rice is almost cooked.
7. Add the shrimp, mussels, clams, scallops, and peas. Stir gently to combine.
8. Cover the pan and cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is tender.
9. Remove from heat and let it rest for 5 minutes.
10. Garnish with fresh parsley and serve with lemon wedges.