Octopus and Crab Seafood Paella

Ingredients:

• 2 cups Arborio rice
• 1 octopus, cleaned and chopped into pieces
• 1 lb crab legs
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can diced tomatoes
• 4 cups seafood broth
• 1/2 cup white wine
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Directions:

1. In a large paella pan, heat olive oil over medium heat.
2. Add the chopped onion, garlic, and red bell pepper. Sauté until softened.
3. Add the octopus and crab legs to the pan. Cook for a few minutes until they start to brown.
4. Stir in the Arborio rice, diced tomatoes, saffron threads, and smoked paprika. Cook for 1-2 minutes.
5. Pour in the white wine and seafood broth. Season with salt and pepper. Stir well.
6. Bring the mixture to a simmer. Cover the pan with foil or a lid and cook for about 20 minutes or until the rice is almost tender.
7. Add the frozen peas on top of the paella. Cover and cook for an additional 5-10 minutes until the rice is fully cooked and the seafood is tender.
8. Remove from heat and let it rest for a few minutes.
9. Garnish with fresh parsley and serve with lemon wedges.
10. Enjoy your flavorful octopus and crab seafood paella!