Spanish Seafood Paella - Great Easy Recipe

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for spice)
• 1 ½ cups (300g) Spanish Bomba or Arborio rice
• 1 tsp saffron threads, soaked in 2 tablespoons warm water
• 4 cups (1 liter) seafood stock (or chicken broth)
• 1 cup (240ml) dry white wine
• 1 cup (200g) diced tomatoes (or canned tomatoes)
• Salt and black pepper, to taste
• 12 large shrimp (peeled and deveined, tails on)
• 12 mussels, scrubbed and debearded
• 10 calamari rings
• ½ cup (100g) clams (optional)
• ½ cup (100g) white fish (optional, cut into chunks)
• Lemon wedges
• Fresh parsley, chopped
• Extra virgin olive oil (for drizzling)