Easy One-Skillet Seafood Paella

In a large skillet (that has a lid), heat olive oil over medium heat. Sauté onions until translucent. Add red pepper and garlic and cook another 2 minutes. Add rice and sauté until it begins to turn golden. Add wine and stir until it evaporates. Lower heat and add tomatoes, saffron with its soaking water, paprika, red pepper flakes, salt and pepper.

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. Gently stir. Cover and cook an additional 15 minutes or until seafood is cooked thoroughly.

Garnish with parsley and lemon wedges.