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1
Heat the olive oil in a deep 12-inch skillet.
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2
Add the sliced scallions and cook over high heat for 1 minute, until barely softened.
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3
Add the spinach and arugula and cook, stirring, just until wilted, about 2 minutes.
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4
Add the rice and cook, stirring, until it's coated with the olive oil and the grains begin to turn a milky-white color, about 3 minutes.
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5
Stir 3 1/2 cups of the broth into the rice.
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6
Add the tomatoes, paprika, saffron, water, 1 tablespoon of kosher salt and 1/2 teaspoon freshly ground pepper; bring to a boil.
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7
Cook the Bomba rice, tomatoes and greens over moderately high heat, stirring occasionally, until some of the chicken broth has been absorbed, about 5 minutes.
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8
Add the remaining 3 1/2 cups of broth and cook over moderately high heat, without stirring at all, until the level of liquid is just under the surface of the rice, about 8 minutes.
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9
Working quickly, arrange the shrimp and mussels on top of the rice, tucking them slightly under the surface.
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10
Continue cooking over moderate heat just until the shrimp curl and turn pink, the mussel shells open and the rice is tender and starting to sizzle and form a crust on the bottom of the skillet, about 10 minutes longer.
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11
Serve the paella at once.
