SERVES 8 TO 10
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1 1⁄2 pounds littleneck clams
1 pound mussels
1 pound head-on jumbo shrimp (about 14)
1⁄2 cup olive oil, plus more for drizzling
3 teaspoons kosher salt, divided
2 teaspoons smoked paprika, divided
6 cups chicken stock, plus extra as needed
Large pinch saffron threads (about 1⁄2 teaspoon)
10 ounces dried Spanish chorizo, chopped
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 onion, finely chopped
4 cloves garlic, chopped
1 Fresno chile, seeded and minced
1⁄2 red bell pepper, finely chopped
2 medium summer squash, quartered and cut into 1⁄4-inch strips
2 sprigs fresh thyme
3⁄4 cup dry white wine
4 plum tomatoes, grated on a box grater, skin discarded
1 tablespoon tomato paste
3 cups short-grain Spanish rice, such as Bomba or Arborio
2 lemons, 1 halved and 1 cut into wedges
Small handful fresh parsley, finely chopped, for serving