Who knows how these ideas make their way into our heads, right? But what wandered over into mine was that I wanted to make a paella that had representatives from everywhere I have lived - so, mussles (we used to pick them off the rocks when I was a kid in Laguna Beach Ca), red chili (just ground red chilis no other add-ins) from Taos New Mexico, clams and chorizo from Newport Rhode Island, and local quail from right down the road in Lockhart Texas. If your sister doesn't mail you chili powder on a regular basis, you can substitute hot paprika. There is a lot of stuff in this paella, but it actually comes together pretty quickly ...

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