In a 10 inch skillet add olive oil.

Fry onion pepper and garlic until onion is translucent.

Add tomato, paprika, and black pepper cook for 5 minutes.

Add wine and cook for 5 minutes.

Add rice and cook for 2 minutes. Spread out the rice mixture to cover the pan evenly.

Add the soaked saffron to the chicken broth and stir.

Slowly pour the broth saffron mixture over the rice so it stays evenly spread over the pan. DO NOT STIR. You can shake the pan to spread out the rice.

Bring to boil then lower to simmer. Cook uncovered for 15 minutes.

Place seafood on top of rice. Press lightly into rice. Continue cooking uncovered for 5 minutes.

If the liquid is absorbed cover with lid for 10 minutes.

Serve with lemon wedges and parsley.