- Heat oil in a large skillet, over medium heat.
- Add onion, bell pepper and garlic; cook until vegetables are softened, about 3 minutes.
- Remove from skillet; set aside.
- In same skillet, add rice, 3 cups of chicken stock, thyme, turmeric, smoked paprika, salt, pepper, and saffron; bring to a boil over medium heat.
- Cover and cook for 30 minutes.
- Add remaining stock, shrimp, mussels, peas, and bell pepper mixture.
- Cover and cook for 7-10 minutes more or until mussels are open and shrimp is opaque.
- Turn off heat and let rest until the liquid is absorbed.
- Serve with lemon wedges.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
420 calories, 7 g fat, 1.5 g saturated fat, 180 mg cholesterol,1100 mg sodium, 52 g carbohydrate, 5 g fiber, 4 g sugar, 39 g protein
