Seafood Paella

• 1 tablespoon olive oil
• 1 onion large, finely chopped
• 1 red bell pepper cut into 1/2 inch strips
• 4 cloves garlic minced
• 2 cups arborio rice
• 3/4 cup dry white wine
• 2 Roma tomatoes finely chopped
• 2 pinches saffron Spanish, soaked in 1/4 cup water
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• salt
• 3 cups chicken stock
• 3/4 cup peas
• 1/2 pound scallops
• 3/4 pound large shrimp peeled and deveined
• 1/2 pound calamari cut into rings
• 15 mussels
• 1/4 cup parsley chopped

1. In a large skillet (that has a lid), heat 1 tbsp olive oil over medium heat. Saute onions until translucent. Add red pepper and garlic and cook another 2 minutes. Add the rice and saute until it begins to turn golden.
2. Add the wine and stir until it evaporates. Lower the heat and add the tomatoes, saffron with its soaking water, paprika, red pepper flakes, salt and pepper.
3. Pour chicken stock into pan and bring to a boil. Once it begins to boil, cover with lid and simmer on low heat for 20 minutes. Uncover and add seafood and peas. Give it a light stir. Cover and cook an additional 15 minutes or until seafood is cooked thoroughly.
4. Garnish with parsley and lemon wedges.

olive oil, onion, red bell pepper, garlic, arborio rice, white wine, tomatoes, saffron spanish, paprika, red pepper, salt, chicken stock, peas, scallops, shrimp, calamari, mussels, parsley

Taken from www.yummly.com/recipe/SEAFOOD-PAELLA-1516848 (may not work)