In a medium saucepan, bring the chicken or seafood broth to a boil. Add the rice, reduce heat to low, cover, and cook until tender and the liquid is absorbed, about 18–20 minutes. Fluff with a fork and set aside. Cooking the rice in broth rather than water enhances the overall flavor, giving each grain a subtle richness that complements the seafood.

In a large skillet, heat butter or olive oil over medium heat. Add the chopped onion, bell peppers (if using), and minced garlic. Sauté until fragrant and translucent, about 3–4 minutes. The gentle sautéing releases the natural sweetness of the onions and peppers, creating a flavorful base for the seafood.

Sprinkle in smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the aromatics. This step layers in warmth and a subtle smoky flavor that makes the dish more complex and inviting.

Gently add the shrimp and crab meat to the skillet. Stir carefully to avoid breaking up the crab too much. Allow the seafood to warm through and absorb the flavors of the sautéed vegetables and spices. Shrimp should remain tender, and the crab should maintain its delicate texture.

Add the cooked rice to the skillet and mix gently. Ensure each grain is coated with the buttery, seasoned mixture and the seafood is evenly distributed. Taste and adjust seasoning as needed. The rice will absorb the flavors from the seafood and aromatics, resulting in a cohesive, flavorful dish.

Sprinkle fresh parsley over the top and serve with lemon wedges. The parsley adds a fresh, vibrant note, while the lemon juice brightens the dish and balances the richness of the seafood and butter.