Saute mushrooms in olive oil until pretty brown. Push to outsides of pan and add garlic with a bit more olive oil. Transfer to a temp bowl.

Meanwhile the grill sausage and chicken. Set aside.

Add a little more olive oil to the paella pan and add onions and peppers and saute just until softened. Push to sides of pan and add rice to center. Add broth gradually to center and stir (much like a risotto). Add rest of broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add scallops, shrimp, peas, fresh tomatoes. Cover and put in 350 degree oven for 20 minutes or until rice is tender and liquid is absorbed.

Notes: Resist adding more chicken broth in the oven. Scallops throw off lots of liquid.