Mexican Seafood Paella

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 green bell peppers, diced
• 2 garlic cloves, minced
• 1 (3 5/8 ounce) packet sazon goya with azafran
• 3 cups long grain rice
• 6 cups chicken stock
• 1 cup dry white wine
• 2 cups peas
• 1 medium tomatoes, diced
• 1/2 lb shrimp, peeled and deveined
• 1 lb crab legs
• 1/2 lb tuna, diced
• 1 lobster tail
• salt and pepper

1. Saute onions, bellpeppers, garlic, and crab legs in olive oil until onions are translucent.
2. Add rice to pan. Saute, stirring frequently, until rice turns golden brown.
3. Mix Sazon packet with 1 cup of the chicken stock.
4. Add wine and Sazon mixture to pan. Stir until liquid is absorbed.
5. Add chicken stock, shrimp, and tuna. Stir once, lay lobster on top, making sure to submerge the exposed meat, then cover.
6. Cook for 15 minutes. Do not uncover the pan during this time.
7. Add peas and tomato. Recover and cook for an additional 5 minutes.

olive oil, onion, green bell peppers, garlic, azafran, long grain rice, chicken stock, white wine, peas, tomatoes, shrimp, crab legs, tuna, salt

Taken from www.food.com/recipe/mexican-seafood-paella-428592 (may not work)