How to Make It
In a medium bowl, combine all of the ingredients and season with salt and pepper.
In a large, wide saucepan, heat the canola oil. Add the ají panca paste and cook over moderately high heat, stirring, for 1 minute. Add the rice and stir for 1 minute, then stir in the clam juice and bring to a boil. Add the mussels and cook until they open, 2 to 3 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that do not open. Reduce the heat to moderate and continue simmering the rice, stirring constantly, until it has the texture of a very loose risotto, about 4 minutes longer.
Ají panca paste, made from red Peruvian chiles, is available at specialty food shops and online at spanishtable.com.