In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and translucent.

Add the rice.

Stir in the Arborio rice and toast for about 2 minutes until slightly golden.

Add the stock and spices.

Pour in the fish stock, add the diced tomato, paprika, saffron, salt, and black pepper. Stir well to combine and bring to a gentle simmer.

Incorporate the seafood.

Once the rice mixture starts to simmer, add the seafood mix and green peas. Stir gently to distribute the seafood evenly.

Cook the rice.

Cover the skillet with a lid and reduce the heat to low. Cook for about 20 minutes or until the rice is tender and has absorbed most of the liquid.

Final touches.

Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork and serve with lemon wedges on the side.