Prepare Ingredients: Begin by gathering all ingredients. Dice the onion, chop the bell pepper, and mince the garlic.

Start Cooking Base: In a large skillet or paella pan, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 3-5 minutes until softened and fragrant.

Add Tomatoes and Rice: Stir in the diced tomatoes and cook for another 2 minutes. Then, add the Arborio rice, stirring to coat it well with the vegetable mixture.

Infuse with Saffron and Broth: Pour in the chicken broth and sprinkle in the saffron threads. Increase heat until the mixture comes to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 10 minutes.

Incorporate Seafood and Peas: Add the seafood mix and peas into the skillet. Stir gently, allowing the seafood to cook evenly within the rice mixture. Simmer for an additional 10-15 minutes or until the seafood is fully cooked and the rice has absorbed most of the liquid.

Finish and Garnish: Once the rice is tender and the seafood is cooked, remove the skillet from the heat. Garnish with fresh parsley and lemon wedges.

Serve: Dish out warm and enjoy with additional lemon wedges on the side.