Fresh Tuna And Mussel Paella

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1 red bell pepper

Fine sea salt

1 pound tuna steak, cut into 1 1/2 -inch cubes

1 large ancho chile

1 cup boiling water

1/3 cup dry white wine

1 pound mussels, scrubbed and debearded

Freshly ground pepper

1/4 cup plus 1 tablespoon olive oil

2 tablespoons coarsely chopped garlic

1 1/4 cups canned diced tomatoes

2 teaspoons Spanish smoked pimentón or sweet paprika

2 pinches of saffron threads

6 to 8 cups fish stock, or two 8-ounce packages frozen fish fumet diluted with 4 cups water (see Note)

One 9-ounce package frozen artichoke hearts, cut into 1-inch pieces

8 scallions, cut into 1 1/2-inch lengths

2 cups short-to-medium grain rice, preferably Calasparra

2 tablespoons chopped flat-leaf parsley

Lemon wedges, for serving

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