Steps

1. In a paella pan, heat olive oil over medium heat.
2. Add the chopped onion, garlic, and red bell pepper. Sauté until softened.
3. Stir in the smoked paprika and saffron threads.
4. Add the bomba rice and cook for 1-2 minutes, stirring constantly.
5. Pour in the white wine and let it reduce by half.
6. Gradually add the fish stock, stirring occasionally, until the rice is almost cooked through.
7. Add the mixed seafood and cook until they are done.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley and lemon slices before serving.