This is my take on paella. Instead of using saffron, I use a cilantro paste similar to pesto. Not only does it make the dish an incredible green but it tastes light, bright, and delicious.
Courtesy of Chef Chuck Hughes for Cook for the Cure 2013.
In a food processor, combine the poblano chilies, cilantro, saltwort, garlic, shallot, lime zest and juice, olive oil, sugar, coriander, and cayenne. Pulse until a coarse purée forms. Season with salt and pepper.
Heat half of the oil in a large skillet over low heat. Add the onion and garlic; cook, stirring occasionally, until the onion is soft. Increase heat to medium-high, add the chicken, and sauté until chicken is golden brown. Add the chorizo; sauté for 1 minute. Add the rice and stir to coat.
Add the cilantro paste and stock. Stir, then add the clams and mussels. Cover and simmer for 10 minutes or until the clams and mussels start to open. Discard any clams or mussels that do not open. Stir in the kale and season with salt and pepper.
Meanwhile, season the scallops and shrimp with salt and pepper. In a medium skillet, heat the remaining oil over high heat. Sear the scallops until golden brown on each side. Remove from pan. Sauté the shrimp for 2 minutes.
Add the scallops and shrimp to the paella. Garnish with green onions.