Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Heat 2 teaspoons olive oil in a large skillet over medium heat.
Add the shrimp and cook until shrimp is opaque, about 4 minutes. Set aside.
Heat additional 1 teaspoon olive oil to skillet over medium heat.
Add sea scallops and cook until opaque, about 4 minutes. Set aside.
Add 2 teaspoons olive oil to skillet over medium heat.
Add onion, garlic, red bell pepper, and carrot. Cook until vegetables begin to soften, about 3 minutes.
Add saffron rice seasoning and smoked paprika and cook for 30 seconds.
Add the rice and cook for 1 minute.
Add chicken cooking stock, capers, and peas. Bring to boil and reduce heat to a simmer for 20 minutes, until liquid is reduced and rice is tender.
Add artichoke hearts and tomato, cook for 2 minutes.
Add scallops and shrimp, cook until heated through, about 1 minute.
Serve with chopped parsley and lemon wedges.