Ruscona - Shine

Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups short-grain rice (like Bomba or Arborio)
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 tsp saffron threads
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup frozen peas
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb clams, cleaned
- 1/2 lb squid, sliced into rings
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish

Heat olive oil in a large skillet or paella pan over medium heat. Add onion, garlic, and bell pepper. Cook until the vegetables are soft.

Add the rice to the pan and stir for about 2 minutes, making sure the grains get well-coated with the oil.

Pour in the chicken broth and tomato sauce. Add saffron, paprika, salt, and pepper. Stir and bring to a boil.

Reduce heat to low and let it simmer for about 10 minutes, or until the rice is half cooked.

Arrange the shrimp, mussels, clams, and squid over the rice. Cover the pan and cook for another 10-15 minutes, until the seafood is cooked and the rice is tender.

Sprinkle frozen peas over the top, cover, and cook for an additional 5 minutes.

Remove from heat and let it sit, covered, for 10 minutes to let the flavors meld together.

Garnish with lemon wedges and freshly chopped parsley before serving.