Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, salt and pepper. Stir and cook for 5 minutes.

Add white wine and cook for 10 minutes. Taste and add salt if needed.

Add rice to the pot, cook for 1 minute.

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

Cook for about 15-18 minutes (uncovered), then rest the shrimp and mussels into the mixture, continue to cook (without stirring) for about 5 minutes.

Allow most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Serve with slices of lemon.