Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- 2 cups chicken broth
- 1 cup seafood (such as shrimp, mussels, and squid)
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions:
Prepare the Ingredients:
Heat the olive oil in a large skillet or paella pan over medium heat. Add the onion, red bell pepper, and garlic. Cook until soft.
Cook the Rice:
Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice with the oil. Pour in the chicken broth and bring to a simmer. Cook for about 15 minutes, stirring occasionally.
Add the Seafood:
Add the seafood and peas to the skillet. Cook for another 10-15 minutes, until the rice is tender and the seafood is cooked through.
Serve:
Garnish with fresh parsley and serve with lemon wedges.