Squid Ink Paella with Octopus and Scallops

1.In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic, diced red and green bell peppers, and smoked paprika. Cook for an additional 3-4 minutes until the vegetables are softened.

3.Add the octopus pieces to the pan and cook for about 5 minutes, stirring occasionally, until they start to turn opaque.

4.Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.

5.Stir in the Bomba rice, ensuring it is well coated with the oil and mixed with the vegetables and octopus.

6.Add the seafood stock, saffron threads, squid ink, salt, and black pepper. Stir gently to combine all ingredients.

7.Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid or aluminum foil. Cook for 15 minutes without stirring.

8.After 15 minutes, remove the lid and add the scallops and frozen peas on top of the rice. Cover again and cook for an additional 10-12 minutes, or until the rice is tender and has absorbed most of the liquid.

9.Once cooked, remove the pan from heat and let it rest, covered, for 5 minutes. This allows the flavors to meld together.

10.Garnish with freshly chopped parsley and serve with lemon wedges on the side.