In a saucepan, heat the oil and brown the garlic, the onions and the yellow pepper.
Pour the wine and add the seafood mix (shrimps, scallops, squid, clams). Simmer for 5 minutes until the alcohol evaporates. Season with salt and black pepper.
Add the rice and the fish broth and cook over low heat for 15 minutes, Cover with a lid.
Add the fresh parsley and the lemon juice. Let it cook for a minute. Serve inmediately.