Make It
Step 1
Combine water and bouillon in a large liquid measuring cup; stir to dissolve bouillon. Set aside.
Step 2
Heat oil in large cast iron skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add tomatoes and paprika; cook, stirring frequently, for 2 minutes.
Step 3
Add 4 cups of prepared broth; stir. Bring to a boil over medium-high heat. Reduce heat to low. Place fish in rice; cook for 10 minutes.
Step 4
Top with peas. Arrange shrimp and scallops over peas.
Step 5
Cover tightly with lid or foil; cook for 10 to 15 minutes or until shrimp and scallops are cooked through. If not cooked through, add more broth and cook a few minutes longer.
Step 6
Sprinkle with parsley. Serve with lemon wedges.
