Prepare Paella Valenciana, omitting the rabbit and rosemary, and using Fish Stock or Shellfish Stock instead of chicken stock. If desired, add (4 ounces Spanish chorizo, diced) along with the onions and tomatoes. After the rice has cooked for 12 minutes, arrange 1 pound large shrimp, peeled and deveined, on top of the rice in a circular pattern. Cook, uncovered, for 10 minutes more. Arrange 18 mussels, scrubbed and debearded, on top of the rice, pressing them down slightly to embed them in the rice, and cook until the mussels open, about 5 minutes. Proceed as directed. Serve garnished with lemon wedges.