Steps
1. Heat olive oil in a small skillet over medium heat.
2. Add the chopped onion and red bell pepper, sauté until soft, about 3-4 minutes.
3. Stir in the garlic and smoked paprika, cook for another minute.
4. Add the Arborio rice, stirring to coat it with the oil and vegetables.
5. Pour in the seafood stock and add the saffron threads. Bring to a simmer.
6. Once simmering, reduce heat to low and cover. Cook for about 10 minutes.
7. After 10 minutes, add the shrimp and mussels on top of the rice, cover again, and cook for an additional 5-7 minutes, or until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Remove from heat and let it sit for a few minutes. Garnish with fresh parsley and serve with lemon wedges.