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1. Heat a 12-inch, flat-bottomed pan (it should be more than 2 inches deep) over medium-high heat. Add the olive oil, red bell pepper, and chili; saute until browned. Season with salt, and remove bell peppers.
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2. Place the chicken in the pan, skin side down, then brown on all sides, about 10 minutes. Add and brown the chorizo. Add the onion and garlic; cook until translucent.
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3. Add the tomatoes and cook until syrupy, about 10 minutes. Add the chicken stock; bring to a boil.
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4. Crush the saffron threads and smoked paprika using a mortar and pestle, and stir into the sauce.
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5. Add the clams. Remove them as they open, about 10 minutes.
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6. Pour the rice into the pan in an even layer, moving the chicken so it settles to the bottom. Do not stir. (Use a short-to medium-grain white rice. Longer grains tend to burn, and brown rice will not work because it has to be covered to cook.)
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7. Nestle the shrimp, fish, mussels, green beans, and chickpeas into the rice, and bring to a simmer. Don't pile above the handle rivets - an overcrowded pan means a mushy paella.
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8. Turn the shrimp and fish over to cook thoroughly. Add the clams and bell peppers, plus the lemon wedges and parsley.
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9. Allow the rice to cook, without stirring, until all the liquid is absorbed, about 30 minutes. If you need more liquid, add extra chicken stock.
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10. Let stand for 5 minutes, then drizzle with olive oil and serve.
