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1
Preheat the broiler.
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2
Roast the red bell pepper under the broiler, turning, until charred.
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3
Transfer the pepper to a small bowl, cover with plastic wrap and let steam for 5 minutes.
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4
Peel the roasted pepper, discarding the core, ribs and seeds; cut the pepper into 1-inch pieces.
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5
Salt the tuna cubes and let stand for 30 minutes; pat dry with paper towels.
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6
In a heatproof bowl, cover the ancho chile with the boiling water and let stand until softened, about 20 minutes; drain.
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7
Discard the stem and seeds and coarsely chop the chile.
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8
Bring the wine to a boil in a medium saucepan.
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9
Add the mussels, cover and cook over high heat until they begin to open, about 3 minutes.
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10
Using a slotted spoon, transfer the mussels to a bowl.
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11
Discard the empty shell from each mussel.
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12
Season the mussels with pepper and cover with foil; reserve the cooking liquid.
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13
Heat 2 tablespoons of the olive oil in a large skillet.
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14
Add the chopped ancho chile and the garlic.
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15
Cook over moderately high heat until the garlic is golden, about 2 minutes.
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16
Add the tomatoes, pimenton saffron and 1 teaspoon of salt and cook over moderate heat for 5 minutes, stirring.
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17
Transfer to a food processor and puree to a coarse paste.
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18
In a medium saucepan, bring the stock to a boil, then cover, reduce the heat and keep at a simmer.
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19
In an 18-inch paella pan or a very large skillet, heat the remaining 3 tablespoons of olive oil.
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20
Add the tuna and cook over moderately high heat until browned, about 3 minutes.
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21
Transfer to a plate and cover.
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22
Add the artichokes and scallions to the pan and cook over moderately high heat for 1 minute.
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23
Add the ancho-tomato paste and cook, stirring, for 1 minute.
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24
Add 4 cups of the stock, the reserved mussel cooking liquid and 1/2 teaspoon of salt and bring to a boil.
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25
Scatter the rice evenly into the pan and stir.
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26
Reduce the heat to moderate and cook for 7 minutes.
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27
Reduce the heat to low and continue cooking until the liquid has evaporated, about 10 minutes.
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28
Add another 2 to 4 cups of simmering stock and cook, shaking the pan and rotating it for even cooking, until the liquid has evaporated, about 10 minutes.
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29
Just before the rice is done, during the last 10 minutes of cooking, gently press the roasted red pepper, the mussels and tuna in with the back of a spoon.
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30
Continue cooking, shaking the pan, until the rice is just tender but still a bit moist.
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31
Remove the pan from the heat and cover with a towel or paper towels and a foil tent.
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32
Let the paella rest for about 10 minutes.
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33
Uncover, sprinkle with the parsley and serve with lemon wedges.
