8 boneless, skinless chicken thighs, cut into bite-size chunks
2 teaspoons smoked paprika
1 teaspoon freshly cracked black pepper
4 teaspoons kosher salt
7 to 8 ounces Spanish chorizo, halved lengthwise and sliced into half-moons
2 tablespoons extra virgin olive oil
4 plum tomatoes, cored and diced
1 small yellow onion, diced
1 red bell pepper, sliced
3 cloves garlic, minced
5 cups chicken broth
8 ounces clam juice
2 1/2 cups bomba rice, or a short-grain white rice
24 littleneck clams, rinsed, purged, and scrubbed
2 tablespoons chopped fresh parsley
2 lemons, cut into wedges
Place the saffron threads in a heat-safe bowl or measuring cup and pour in 1/4 cup boiling water. Set aside.
Season the chicken with the smoked paprika, black pepper, and 2 teaspoons of the salt. Place in a medium bowl along with the chorizo. Heat the oil in an 18-inch paella pan over medium heat. Once the oil is hot, add the chorizo and chicken to the pan, spreading them into an even layer. Cook, turning the pan frequently and flipping the chicken and chorizo, until the chorizo has rendered its fat and both meats are starting to brown, 4 to 5 minutes.
Add the tomatoes, onion, bell pepper, and garlic to the pan. Sprinkle with 1 teaspoon salt. Cook, stirring frequently, until the vegetables are softened and start to brown, about 5 minutes. Add the saffron liquid, broth, and clam juice to the pan and bring to a boil, continuing to rotate the pan so that it heats evenly.
Sprinkle the rice over the liquid and stir just once to coat all the rice. Season with the remaining 1 teaspoon salt. Nestle the clams into the rice and liquid. With the heat still on medium, cook without stirring (rotate the pan every 2 minutes so the rice cooks evenly) until the clams open and the liquid is completely absorbed, 20 to 25 minutes. The rice in the center of the pan should be firm but not crisp when the paella is done.
Remove the pan from the heat and let rest for 10 minutes. Cover with foil until ready to serve. Sprinkle with parsley and serve with lemon wedges.