Paella with Seafood

• 1/2 tablespoon olive oil or any vegetable oil
• 1 small onions chopped
• 1 small sweet red bell peppers chopped
• 4 cloves garlic or to taste, minced
• 2 cups brown rice quick-cooking, or pre-cooked
• 1 1/2 cups chicken broth, low salt or vegetable broth
• 1/2 teaspoon thyme dried
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 1 pinch saffron threads optional
• 1 pound shrimp peeled and deveined raw
• 1 cup green peas frozen and thawed
• 1 pound mussels scrubbed well
• 4 each lemon wedges, for garnish, optional

1. Heat oil in a large skillet over medium heat.
2. Stir in onion, red bell pepper and garlic and cook, stirring constantly, until the vegetables are softened, 2 to 4 minutes.
3. Stir in rice, broth, thyme, salt, pepper and saffron if desired and bring to a boil over medium heat.
4. Cover and cook for 5 or 6 minutes.
5. Mix in shrimp and peas.
6. Arrange mussels on top of the rice in an even layer.
7. Cover and continue cooking until the mussels have opened and the rice is tender, 4 to 6 minutes more.
8. Remove from the heat and allow to rest, covered, until most of the liquid is absorbed, 6 to 8 minutes.
9. Serve warm with lemon wedges, if needed.

olive oil, onions, sweet red bell peppers, garlic, brown rice, chicken broth, thyme, salt, black pepper, shrimp, green peas, mussels, lemon wedges

Taken from recipeland.com/recipe/v/paella-seafood-51683 (may not work)