Instructions

• Heat 1 tablespoon vegetable oil in a large pan over medium heat.
• Add the diced 1 medium yellow onion and sauté, stirring occasionally, until tender and translucent (about 4–6 minutes).
• Add 40 g peas and cook 1–2 minutes until warmed.
• Add 450 g mixed seafood and the tomato sauce to the pan, stir to combine, and cook on medium heat for 3–4 minutes until the seafood is heated through.
• In a small bowl or measuring cup, stir together 250 ml water, 1 teaspoon saffron, and 1 teaspoon smoked paprika. Pour this mixture into the pan.
• Bring to a simmer and cook until the liquid has reduced slightly, about 3–5 minutes.
• Warm the 450 g cooked rice in the microwave until heated through (cover the bowl to retain moisture).
• Add the warmed cooked rice to the pan, stir to combine, and simmer gently for 5 minutes so the flavors meld.
• If using, add thin slices of red bell pepper in the last minute of cooking.
• Taste and season with salt to taste. Remove from heat.
• Garnish with chopped fresh parsley and serve with lemon wedges.