Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion and red bell pepper, sautéing for 5-6 minutes until softened.

Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Pour in the crushed tomatoes and the dry white wine. Simmer for 3 minutes to allow the alcohol to evaporate.

Add the rice to the pot and stir well to coat it in the tomato mixture.

Pour in the seafood stock. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally to prevent sticking.

Once the rice is tender but still has a slight bite (al dente) and the mixture is soupy, stir in the mixed seafood.

Cover and cook for an additional 5-7 minutes until the shrimp turn pink and mussel shells open. Discard any mussels that do not open.

Season with salt and black pepper to taste.

Remove from heat and stir in the fresh cilantro just before serving. Serve immediately in deep bowls.