• Onion, 

• bell pepper, 

• tomatoes, 

• parsley, 

• garlic, 

• frozen peas, 

• paprika, 

• salt, 

• saffron, 

• bay leaf, 

1. Medium heat a skillet pan and add olive oil to the pan. Then, add bell peppers, onion, and garlic to sauté until translucent. Now add chopped tomato, bay leaf, paprika, saffron, salt, and pepper to stir cook for 5 minutes more.

2. Add white wine to stir cook for the next 10 minutes.

3. Now add chicken, rice, and chopped parsley to cook for 1 minute more.

4. Now pour broth slowly into the pan and let the mixture simmer in medium heat. Don’t stir and shake the pan gently once or twice during cooking.

5. Cook for 15 minutes uncovered to add shrimp, mussels, and calamari into the mixture and top it with green peas. Continue cooking for 5 more minutes.

6. Cover and let rest to serve hot with fresh parsley and lemon slices.