Paella with Seafood
or any vegetable oil
sweet red bell peppers
or to taste, minced
quick-cooking, or pre-cooked
chicken broth, low salt
or vegetable broth
freshly ground, to taste
peeled and deveined raw
frozen and thawed
wedges, for garnish, optional
Heat oil in a large skillet over medium heat.
Stir in onion, red bell pepper and garlic and cook, stirring constantly, until the vegetables are softened, 2 to 4 minutes.
Stir in rice, broth, thyme, salt, pepper and saffron if desired and bring to a boil over medium heat.
Cover and cook for 5 or 6 minutes.
Mix in shrimp and peas.
Arrange mussels on top of the rice in an even layer.
Cover and continue cooking until the mussels have opened and the rice is tender, 4 to 6 minutes more.
Remove from the heat and allow to rest, covered, until most of the liquid is absorbed, 6 to 8 minutes.
Serve warm with lemon wedges, if needed.