Prawn and Scallop Paella

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Lemon - 1, sliced
• Scallops - 8, cleaned
• Prawns - 8, peeled and deveined
• Frozen peas - 1/2 cup
• Tomato - 1, diced
• Chicken broth - 3 cups
• Cayenne pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Saffron threads - 1/4 teaspoon
• Arborio rice - 1 1/2 cups
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chopped onion, diced red bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the Arborio rice, saffron threads, paprika, and cayenne pepper. Stir well to coat the rice with the spices.
4. Pour in the chicken broth and add the diced tomato. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for 15 minutes.
5. Uncover the pan and stir in the frozen peas, prawns, and scallops. Cook for an additional 5 minutes, or until the seafood is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with sliced lemon and chopped fresh parsley before serving.