Makes 4 servings
Pulp the tomatoes by coring and halving them and then grating the flesh on a box grater over a medium bowl. Discard the skins and set the pulpy mixture aside. Heat the chorizo in your paella pan for about 4 minutes until browned and the fat is rendered. Remove the chorizo and set aside, but leave the fat in the pan. Add onion to the fat and cook until soft, about 5 minutes. Add garlic, paprika, and saffron and cook until fragrant, about 30 seconds. Add tomato pulp and combine everything together. Cook for 3 minutes and stir in rice until it is completely covered. Add shrimp stock and chorizo and stir together, forming an even layer or rice with the chorizo closer to the top. Add bay leaves to the top – you will not stir the mixture again after this point.
Bring everything to a lively simmer and tent the paella pan with foil (if you are using a grill, just close the grill). Simmer until most of the liquid is absorbed, about 12 minutes, and then add the shrimp and clams with the hinge-side down. Re-tent the pan and cook until the clams have opened. Remove from heat and let stand with the foil on to allow the rice to finish steaming. Sprinkle with parsley and serve with lemon wedges.
TIPS & TRICKSYour paella pan is designed to distribute the heat evenly, but if you are working with a small burner you will want to shift and rotate the pan a bit to ensure that the entire base of the paella pan is exposed to heat.