Shrimp, Scallop, and Mussels with Pico de Gallo

Ingredients

• 6 (16/20) shrimp, peeled and deveined, tail on
• juice of 1 lime
• 1 teaspoon paprika
• salt to taste
• freshly ground black pepper to taste
• 5 tablespoons extra virgin olive oil, divided
• ½ cup medium diced Spanish onion
• 3 tablespoons ready-made sofrito, divided
• 1 cup rice
• 1½ cups water
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 10 P.E.I. mussels
• 6 (10/20 size) local scallops
• 1 teaspoon minced chili pepper
• ¼ cup dry white wine
• ¼ cup lobster stock (reduced to a concentrate)
• ½ cup low-sodium chicken broth
• ¼ cup fresh English spring peas
• 1 pinch chili threads, optional
• 1 large tomato, finely diced
• ½ Spanish onion, finely diced
• 1 jalapeño chili pepper, finely diced
• 1 red bell pepper, finely diced
• 1 tablespoon roughly chopped cilantro
• 1 tablespoon wine vinegar