Preheat the oven to 350 degrees F.
In a paella pan, heat about 1 teaspoon of the olive oil over medium/low heat. Sauté the sweet onions and the bell peppers for about 10-12 minutes or until they start to sweat their juices. Add a touch of salt and pepper.
Transfer them to a plate and set them aside.
On low heat, in the same pan, add the chorizo and cook for about 5-8 minutes. When done, remove from the pan and drain on a paper towel.
Then add a touch more of olive oil and the chicken thighs. Let the chicken for 15-18 minutes. Add a dash of salt and pepper. Remove the chicken from the pan and set it aside.
Then adding more oil if needed, add the prawns and sauté until opaque. Remove from the pan and set aside.
Add another tablespoon of olive oil to the pan, then add the garlic, peas, heirloom tomatoes, sweet onions and bell peppers. Let the mixture cook down for about 20 minutes.
In a large pot with 2 inches of water and a steam basket, add the clams. Let them steam for 5 minutes. Discard any that didn't open.
In a sauce pan, add the chicken broth and the paella seasoning and let it warm up, almost to a boil.
Remove them from the heat when done and set aside.
Returning the garlic tomato mixture in the paella pan, add the rice, chorizo, and chicken thighs. Season with a little salt and pepper.
Add 3 cups of chicken broth to the paella and let it cook for about 12 minutes.
Then add an additional chicken broth, about another 1/2 cup if needed and let it continue to cook for another 5 minutes. Let the rice cook and gently stir.
Place the paella in the oven to finish off cooking- for about 7 minutes.
Carefully remove the pan from the oven when done and arrange the prawns and clams on top. Set it aside for 15 minutes, so that the rice can continue to cook.
Add the lemon wedges and fresh chopped parsley.
Enjoy!!!!