Directions

1. Rinse calamari in cold running water and pat dry with paper towels. Set aside.
2. In large deep nonstick skillet heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add calamari; cook 2 minutes.
3. Add tomatoes with their juice and 1/2 cup broth; bring to boiling over medium heat. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron and bijol and remaining 2 1/2 cups broth; bring to boiling. Reduce heat to low; cover and cook about 25 minutes until calamari is tender and rice is cooked through. Add salt to taste.
4. Stir in scallops, shrimp and frozen peas. Cover and cook at low heat 7 minutes more or until scallops and shrimp are opaque throughout. Let stand 10 minutes, covered, before serving.