Seafood Paella

In a paella pan or large skillet, heat olive oil over medium-high heat. Sauté the onions, garlic, and bell peppers until softened.

Stir in the diced tomatoes, paprika, and saffron threads. Cook for 2-3 minutes.

Add the rice and stir to coat with the oil and vegetable mixture. Pour in the broth and bring to a boil.

Simmer for 15 minutes without stirring. Arrange the shrimp, mussels, clams, and squid rings over the top of the rice.

Cover and cook for another 10-15 minutes, or until the shellfish have opened and the rice is tender and liquid absorbed.

Let stand for 5 minutes. Garnish with lemon wedges and parsley.