Steps
1. Heat the olive oil in a paella pan or a large skillet over medium heat.
2. Add the onion and garlic, sauté until the onion becomes translucent.
3. Stir in the grated tomato and cook for 2 minutes.
4. Add the rice and stir to coat it in the mixture.
5. Pour in the broth, add saffron, salt, and pepper. Bring to a simmer.
6. Arrange the shrimp, mussels, calamari, red and green peppers, and peas evenly over the rice. Do not stir after this.
7. Cook on low heat for about 20-25 minutes until the rice is tender and the seafood is cooked through.
8. Remove from heat and cover with a lid or aluminum foil. Let it sit for 10 minutes.
9. Serve with lemon wedges on the side.