Servings: 4

4 Chicken Thighs (bone-in, skin-on) 4 Chicken Thighs (bone-in, skin-on)
8 Clams (soaked and scrubbed) 8 Clams (soaked and scrubbed)
8 Mussels (soaked) 8 Mussels (soaked)
4 Cu. Chicken Stock 4 Cu. [Chicken Stock](https://www.amazon.com/Kitchen-Basics-Salt-Chicken-Stock/dp/B0041POVZU/ref=sr_1_21_0o_fs_sspa?almBrandId=QW1hem9uIEZyZXNo&dchild=1&fpw=alm&keywords=chicken+stock&qid=1588913248&sr=8 to 21-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExWENFRFYwNjFGNk1QJmVuY3J5cHRlZElkPUEwNDU3NTk3MVhHMFhXWTlNUjNTOSZlbmNyeXB0ZWRBZElkPUEwMjUzMjIwMkRWR1NES0lUSlEzOSZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=)
4 Tbsp. Olive Oil 4 Tbsp. Olive Oil
8 Prawns (head and shells on) 8 Prawns (head and shells on)
1 Lb. Green Beans 1 Lb. Green Beans
1 Green Bell Pepper 1 Green Bell Pepper
1 Red Bell Pepper 1 Red Bell Pepper
4 Cloves Garlic (minced) 4 Cloves Garlic (minced)
2 Tomatoes (grated, skins and seeds removed) 2 Tomatoes (grated, skins and seeds removed)
2 Cu. Bomba Rice 2 Cu. Bomba Rice
2 tsp. Piménton Dulce 2 tsp. Piménton Dulce
¼ tsp. Saffron Threads (dissolved in 2 Tbsp. White Wine) ¼ tsp. [Saffron Threads](https://www.amazon.com/365-Everyday-Value-Spanish-Saffron/dp/B074H57SCV/ref=sr_1_17_0o_fs?almBrandId=QW1hem9uIEZyZXNo&dchild=1&fpw=alm&keywords=saffron&qid=1588913664&sr=8 to 17) (dissolved in 2 Tbsp. White Wine)
2 Tbsp. Flat Leaf Parsley 2 Tbsp. Flat Leaf Parsley
2 Lemons (cut into wedges) 2 Lemons (cut into wedges)
2 Tbsp. Dry White Wine 2 Tbsp. Dry White Wine
Kosher Salt Kosher Salt

Season chicken with a generous pinch of salt at least one hour and up to one day before cooking.
Steam the clams and mussels: Bring 1½ cups of water (or a mix of water and dry white wine) to boil in a medium saucepan. Add the clams and mussels and lower the heat to medium-high. Steam until clams and mussels have opened, about 2 to 6 minutes. (Start checking regularly after 3 minutes.) Transfer opened clams and mussels to a bowl, and discard any that do not open.
Combine the chicken stock with 4 cups water and set aside.
Set up your paella station: Set a 17- to 18-inch paella or two 12-inch thin stainless steel or aluminum pans over a hot wood fire, coal barbecue, or several medium-high gas burners. (If using multiple burners, remember to move the pan around while cooking.) Coat the pan with olive oil.
Add the prawns or shrimp to the pan and cook until slightly more pink and mostly cooked through, about 6 to 8 minutes. Set aside.
Add chicken to the pan and cook until browned on all sides, about 15 minutes.
Make the sofrito: Over medium heat, add green beans and peppers, stirring occasionally until lightly browned, about 3 minutes. Add garlic and tomato and cook until mostly evaporated, about 5 to 10 minutes. The sofrito should be darker in color and less acidic in taste.
Add the piménton, then pour in the broth-water mixture and stir together. Add the saffron and stir. Raise the heat to medium-high and bring to a boil. Let simmer for 20 minutes, reducing the heat and rotating the pan if necessary.
Taste the liquid and season with salt to taste. Return the clams, mussels, and prawns to the pan. Raise heat to medium-high and bring to a boil. Add the rice and stir to distribute evenly; do not stir any more after this point. Cook for 10 minutes.
Lower the heat and simmer until liquid is absorbed and rice is al dente, 10 to 15 minutes longer. If the rice has not developed a crispy crust around the edges (soccarat), raise the heat and cook 1 to 2 minutes longer, careful not to burn the rice.
Remove from heat and let rest 5 to 10 minutes under foil or a clean towel. Garnish with parsley and lemon wedges and serve warm, straight out of the pan.