- Bring the water and wine to a boil in a large, deep pan on medium heat. Simmer for 5 minutes uncovered. Add the mussels. Cover and cook for 5 minutes, stirring occasionally.
- Drain the mussels and set aside. Save 500 mL (2 cups) of the liquid. Heat the oil in a large, deep pan on medium heat. Add the onion, garlic and rice.
- Cook, stirring constantly, for 5 minutes or until the rice and onions are translucent. Add the turmeric, the saved liquid from the mussels, the chicken stock, bell peppers, tomatoes, shrimp, scallops, green beans, lima beans, artichoke hearts, ground chili peppers, salt and pepper.
- Bring to a boil, then lower the heat to medium-low and simmer uncovered (without stirring) for 40 minutes or until the liquid is fully absorbed. Transfer the paella onto a large platter. Arrange the mussels on top. Serve with lemon wedges.
: For a heartier meal, add pieces of squid (sliced in rounds) and deveined crawfish along with the other seafood. Garnish with boiled lobster halves if you wish.