Pansy Patch Paella

1 tsp. vegetable oil 1 cup long grain rice 1 tsp. curry powder 1 tsp. salt 2 cups chicken stock or water 1 garlic clove pressed or minced 1 small red onion, thinly sliced 1/2 red bell pepper, julienne 1/2 green bell pepper, julienne 1 cup broccoli florets 1/2 pound snow peas 12 large raw shrimp 9-12 large raw scallops 9-12 fresh mussels, scrubbed and de-bearded 1 pound haddock fillets, cut into bite-sized chunks 2-3 T oyster sauce 2-3 T dry white wine

Serves 4-6 Place oil in a saucepan and brown the rice over medium heat for 2-3 minutes. Stir in curry powder and continue to cook for 1 minute, stirring constantly. Add salt and stock or water, cover and bring to a boil. Immediately reduce heat and simmer for 20 minutes or until rice is tender and all the liquid is absorbed. Spray a large skillet with cooking spray and sauté garlic and onion until slightly tender. Add shrimp and scallops and stir fry for 1 minute. Stir in remaining ingredients. Cover and simmer until mussels have opened (about 5-6 minutes). To serve, spoon rice in center of serving plates and top with seafood and vegetables. Discard any mussels that haven't opened.