Season the chicken all over with salt and pepper.

In a paella pan or very large shallow skillet pour in 2 tablespoons of olive oil over medium high heat, and sear the chorizo until brown on all sides. Remove the chorizo, and set aside.

In the same pan add chicken, and brown it all over. Remove the chicken, and set aside.

In the same pan, add the remaining two tablespoons of olive oil and onion. Sauté for 3-4 minutes. Add garlic and saffron threads. Sauté for 30 seconds.

Add a ½ cup of wine, and cook for 1 minute. Add the hand crushed tomatoes and the reserve tomato juice. Cook for 1 minute.

Add the chorizo, chicken and bay leafs. Bring this mixture to a boil.

Stir in the rice, and half of the hot chicken broth. Cover it, and simmer for 10 minutes under low heat checking frequently to see if more liquid is needed.

In a large pot put clams and mussels over high heat with ½ cup of white wine. Cook for 10 minutes, or until the shells are open. Discard the shells that do not open. Strain the liquid through a coffee filter, or cheese cloth to remove sand. Add the strained liquid into the rice.

Stir the rice, and add the calamari, shrimps, scallops, and peas. Check for liquid and seasoning. Add as needed. Cover the rice. Cook for 10 minutes more.

Add paprika to the rice mixture, and arrange the cooked mussels and clams by sticking them upright for the best appearance. Turn off heat. Cover it, and let it stand covered before serving.