- In a large skillet with a lid, heat olive oil over medium heat. Sauté onions until translucent. Add red bell pepper and cook another 2 minutes. Add rice and sauté until it begins to turn golden.
- Add wine and stir until wine evaporates. Lower the heat and add Victoria® Tomato Basil Sauce, paprika, red pepper flakes, salt and pepper.
- Pour vegetable stock into the same pan as the rice and vegetables and bring to a boil. Lower heat, cover with lid and simmer on low for 20 minutes. Uncover and add seafood and peas. Give it a light stir. Cover again and cook an additional 15 minutes, or until seafood is cooked thoroughly.
- Garnish with parsley and lemon wedges. Serve hot.
Add your seafood of choice!