Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine.
Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
Next add garlic and onions and saute until translucent. Add chorizo and cook until heated.
Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on.
Adjust heat to maintain a nice simmer.
When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams.
Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas.
During this time the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt.
Set aside to rest for 20-25 minutes.
Sprinkle with chopped parsley, garnish with lemon wedges and serve.