Seafood Paella With Spinach And Arugula

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1/4 cup extra-virgin olive oil, preferably Spanish

1 bunch scallions, white, light-green and dark-green parts, thinly sliced (1 1/2 cups)

4 packed cups baby spinach and arugula (6 ounces)

2 cups Bomba rice (15 ounces)

7 cups low-sodium chicken broth

1 medium tomato, seeded and diced

1/2 teaspoon smoked paprika

1/4 teaspoon saffron threads, crushed and mixed with 1 tablespoon water

Kosher salt and freshly ground pepper

1 pound peeled and deveined medium shrimp

1 pound mussels, scrubbed

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