Drizzle olive oil in a large pot over medium heat. Add the onion and garlic. Cook until the onion is translucent.
Add chopped tomato, bay leaves, paprika, cayenne, saffron, salt, and pepper. Stir and cook for 5 minutes.
Add white wine and simmer for 10 minutes, then pour the broth slowly all around the pot and jiggle the pan to get the rice into an even layer.
Bring the rice mixture to a boil, then reduce heat to medium low. Cook for about 15-18 minutes uncovered. Do not over stir.
Add the shrimp and mussels into the mixture, then sprinkle peas on top and continue to cook without stirring for about 5 minutes.
Remove pan from heat and cover with a lid. Place a kitchen towel over the lid and allow it to rest for 10 minutes.
Garnish with fresh chopped parsley and lemon slices. Serve immediately.