|Mussels||1 Pound, scrubbed|
|White wine||1 Cup (16 tbs)|
|Basmati rice||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||4 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Sweet red pepper||To Taste, finely chopped|
|Chorizo sausage||1⁄2 Pound, thinly sliced|
|Boneless skinless chicken thighs||4 , quartered|
|Canned crushed tomatoes||1⁄2 Cup (8 tbs)|
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon, crushed|
|Garam masala||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Smoked spanish paprika||1⁄2 Teaspoon|
|White vinegar||2 Tablespoon|
|Scallops||6 Large, quartered|
|Shrimp||20 , deveined|
|Coriander||2 Tablespoon, chopped|
Rinse and clean mussels. Discard any that do not close when tapped.
Place mussels and wine in deep saucepan over high heat. Cover, boil, then reduce heat to medium and cook 5 minutes.
Remove mussels, reserving 1 cup broth. Discard mussels that haven’t opened.
If desired, discard shells and reserve mussels.
Wash rice in several changes of water, cover with water, soak 15 minutes. Drain in sieve.
Warm 2 tbsp oil in deep heavy saucepan over medium-high heat. Add onions, garlic and sweet pepper, sauté 4 minutes until softened. Add chorizo, sauté 4 minutes. Add chicken, sauté 4 minutes.
Add tomatoes, reserved mussel broth, coconut milk, rice, salt, pepper, toasted cumin, garam masala, cayenne pepper, paprika, saffron and vinegar.
Stir gently, cover and boil over high heat. Immediately reduce heat to medium-low and cook 25 minutes.
Meanwhile, warm remaining oil in non-stick skillet over medium-high heat. Add scallops and shrimp, sauté 4 minutes, until just cooked through.
After paella has been cooking 25 minutes, remove lid and gently fold in reserved mussels and sautéed seafood mixture, lifting it out of any cooking juices remaining in pan (discard juices). Fold in chopped fresh coriander.
Cover, cook 5 minutes. Let paella sit 5 minutes before transferring to platter.
Serves four to six