• Heat oil in large saucepot or Dutch oven on medium-high heat. Add onions, garlic and bell pepper; cook and stir until onions begin to brown. Add rice; cook and stir until rice begins to look translucent and has a slightly nutty aroma.
• Stir in 3 1/2 cups of the stock, wine, salt, pepper and saffron. Bring to boil; stir. Reduce heat to low; cover and simmer 20 minutes or until rice has absorbed most of the liquid.
• Stir in shrimp, mussels and peas. (If rice needs more liquid, stir in remaining stock as needed.) Cover and cook on medium heat 10 minutes or until shrimp turn pink and mussels have opened, stirring occasionally. Stir before serving. Garnish with chopped parsley and lemon wedges, if desired.