Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
Heat 1/4 cup olive oil in a paellera.
Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
Sauté the onion and tomato until the texture becomes soft.
Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
Serve with lemon wedges.
Share and enjoy!