Heat the oil by warming 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute until it shimmers lightly.

Add 1 cup of diced onion and 3 minced garlic cloves to the skillet, sautéing for 3–4 minutes until the onion becomes translucent.

Stir in 1.5 cups of long-grain rice, toasting for 2 minutes until it takes on a slightly golden hue.

Pour in 3 cups of chicken or seafood broth, bring to a gentle boil and then reduce to low, cover and simmer for 18–20 minutes.

Pat 1 pound of shrimp and scallops dry, season with salt and pepper, then sear in a hot skillet for 2–3 minutes until pink and opaque.

Fold the seared shrimp and scallops into the rice along with 0.25 cup of chopped parsley, 1 tablespoon of lemon zest, and 1 teaspoon of smoked paprika.

Remove from heat, letting the Seafood Rice rest for about 5 minutes with the lid on.