- Heat olive oil in a large paella pan or large heavy skillet over medium-high heat. Add the chicken and chorizo and cook to brown on both sides, about 4 to 5 minutes.
- Add garlic, onion, and bell pepper; sauté for 3 to 4 minutes, or until softened; don't let the garlic burn. Season with salt and pepper.
- Add rice and crumble in the saffron to the skillet, stir to coat the rice and toast for 4 to 5 minutes.
- Add seafood and chicken stocks, tomatoes, and paprika; bring to a boil then reduce heat to low. Cover and cook until rice has absorbed much of the liquid, about 20 minutes.
- Turn heat back up to medium, stir in peas. Press the clams and mussels into the rice, hinge-side down and cook just until the shells open, about 5 to 7 minutes. Nestle the shrimp into the rice and cook an additional 2 minutes. Taste for seasoning, adjust as needed. Discard any unopened shells.
- Remove from heat, squeeze lemon over the pan and sprinkle with parsley before serving. Serve with additional lemon wedges.
Saffron can be expensive, you can look for it at discount home stores in the gourmet food section. If you cannot find saffron, you can substitute with tumeric or safflower. Both will give you the color of traditional paella, but you will need to be careful that you don't turn your dish into curry.