Directions

1. Heat half of the olive oil in a large skillet over medium heat.
2. Cook the chicken pieces for about 5 minutes, until browned on all sides. Remove from the pan and set aside.
3. Return the pan to the heat and add the remaining olive oil. Add the onions and cook for 1-2 minutes, until translucent.
4. Add the tomatoes and garlic and continue cooking for 1-2 minutes.
5. Add the rice to the pan and cook, stirring often, until it becomes golden in color.
6. Pour in most of the chicken broth and mix well. Add the saffron, bay leaves, cooked chicken, and peas.
7. Pour in about half of the remaining chicken broth.
8. Arrange the red pepper slices on top.
9. Place the shrimp on top and pour in the last of the chicken broth. v
10. Add the mussels evenly around the pan and continue simmering until the mussels open up.
11. Remove from heat, cover with tin foil, and let stand for about 10-15 minutes.
12. Serve with lemon wedges and enjoy!