Classic Spanish Paella with Seafood

Method

1. Heat the olive oil in a large paella pan or deep skillet over medium heat.
2. Add the onion, garlic, and red bell pepper, and sauté until softened.
3. Stir in the rice and saffron, coating the grains evenly.
4. Pour in the stock and bring to a boil.
5. Reduce heat, add the seafood and peas, and simmer until the rice is tender and the liquid is absorbed.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.