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1
Heat a 12-inch heavy-bottomed skillet over medium-high heat, or heat a paella pan on a grill over medium-high heat.
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2
Add the olive oil, red bell pepper, and nora chile and saute until lightly browned, about 3 minutes.
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3
Season with salt and scrape out onto a plate.
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4
Season the chicken thighs all over with salt.
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5
Put them in the skillet, skin side down, and brown thoroughly on both sides, about 8 minutes.
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6
Transfer to a plate.
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7
Reduce the heat under the skillet to medium and add the garlic cloves and onion; season with salt.
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8
Cook until the onion is translucent, about 12 minutes.
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9
Add the diced tomatoes and cook until syrupy, 10 minutes.
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10
Add the chicken stock, raise the heat to medium-high, and bring to a boil.
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11
Crush the paprika, saffron, and 1 teaspoon salt with a mortar and pestle, and stir into the sauce.
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12
Add the clams, cover, and remove them as they open, 5 to 10 minutes; set the clams aside.
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13
(Discard any that do not open.)
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14
Return the chicken to the pan and simmer for 10 minutes.
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15
Scatter the rice evenly in the pan, turning the chicken to let the rice fall to the bottom of the pan, but do not stir!
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16
Nestle the shrimp, mussels, green beans, and chickpeas into the liquid.
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17
Adjust the heat to maintain a brisk simmer.
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18
Turn the shrimp over to cook them through.
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19
Add the bell pepper mixture.
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20
Cook until all of the liquid has been absorbed and the rice is caramelized on the bottom of the pan, 20 to 25 minutes.
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21
About 5 minutes before the rice is fully cooked, add the fish to the pan along with the cooked clams, lemon wedges, and parsley.
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22
If you need more liquid, add the reserved chickpea liquid.
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23
Let stand for 5 minutes.
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24
Then drizzle with olive oil, and serve.
