Step 1

Clean the clams and soak in cold water for 20 minutes.

Step 2

Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.

Step 3

Heat a large, deep nonstick skillet over medium heat.

Step 4

Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.

Step 5

Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.

Step 6

Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.

Step 7

Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.

Step 8

Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.

Step 9

Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.

Step 10

Discard the bay leaf and garnish with parsley.