Instructions

1. In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
4. Add the diced tomatoes and cook until the mixture thickens slightly, about 3-4 minutes.
5. Stir in the Arborio rice, coating it well with the vegetable mixture for about 2 minutes.
6. Pour in the chicken broth and add the saffron threads, smoked paprika, and salt. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 15 minutes, without stirring, until the rice is almost cooked.
8. Add the mixed seafood on top of the rice, pushing it slightly into the rice. Cover and cook for an additional 5-7 minutes until the seafood is cooked through and the rice has absorbed most of the liquid.
9. Remove from heat and let the paella rest for 5 minutes before serving.
10. Garnish with chopped fresh parsley and serve with lemon wedges on the side.