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1
Before cooking: debeard mussels & devein shrimps. If using fresh corn, cook it in boiling water for ~5 minutes and cut the kernels off.
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2
Heat a saucepan with 1c water to a boil, turn off heat, add saffron and let steep.
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3
Heat stock in a small saucepan on the side.
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4
Use a paella pan for this or a large dutch oven.
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5
Add splash of oil to pan and heat on high. Allow pan to come to temperature before adding scallops. Add scallops and sear quickly stirring constantly for 1 minute or so until browned. Remove scallops and set aside.
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6
Turn heat to medium and add a bit more oil if necessary. Mash garlic cloves into oil. Add chopped onion and bell pepper and saute until onion is soft. Add rice and saute until grains are turning translucent. Add mezcal, paprika, smoked onion, chipotle powder, crumbled thyme and white wine and reduce.
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7
When the wine is reduced so there isnt much liquid left, add saffron water and begin to add stock 1c at a time as for a risotto. Keep heat at a simmer and stir only when you add more stock. Continue until rice is al dente.
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8
When rice is nearly finished, stir in the scallops & corn and place the mussels & shrimps in a circular pattern in the paella. You won't stir it after this, so artful placement of the shellfish will be preserved. Add enough stock that the mixture is just covered, reduce heat to low and simmer with lid on for 10-15 minutes. Check on this periodically and reduce heat if its boiling, it should be just a simmer.
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9
After 10-15 minutes check rice, assuming its tender & creamy the dish is done. Throw away any mussels that didn't open and serve.
