1Heat oil in a Corningware Retroflam pan over medium heat. Add onion, pepper and garlic and cook, stirring, 3 mins.
2Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook 5 mins.
3Stir in prawns, peas and carrots. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and rice is tender, for 5 mins or more.
4Remove from heat and let rest, covered, until most of the liquid is absorbed, about 5 mins.
5Sprinkle dill on top and serve with lime wedges, if desired.