Southwestern Barbecue Paella - Arizona PBS

Ingredients

• 1 ear corn in the husk
• 2 tablespoons unsalted butter
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• Salt
• freshly ground black pepper
• 2 portobello mushrooms
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 chorizo sausage link
• 4 prickly pear cactus pads (nopales) or 4 (3 x 1/2-inch) slices zucchini
• 1 tablespoon olive oil
• 1/2 cup olive oil
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped garlic
• 1 cup diced tomatoes
• 1 cup bulk chorizo sausage
• 1 teaspoon saffron threads
• 4 jumbo shrimp (15 per pound), peeled and deveined
• 1 1/2 cups texmati rice
• 2 1/2 cups chicken stock, heated to a simmer
• 1 cup cooked black beans
• 1 cup green peas
• 1/4 cup chopped cilantro
• 4 Green Lip mussels
• 4 littleneck clams
• 4 chicken thighs
• Barbecued beef short ribs
• 2 red bell peppers, roasted, seeded, peeled, and diced
• 2 poblano chiles, roasted, seeded, peeled, and diced
• 1/4 cup finely chopped cilantro