1.Rinse clams under cold water; place in a large bowl, sprinkle with salt, cover with cold water, stand 2 hours. Discard water; rinse clams thoroughly, drain.
2.Shell and devein prawns, leaving tails intact. Scrub mussels, remove beards.
3.Combine saffron and the hot water in a small bowl; stand 30 minutes.
4.Heat oil in a 40cm (16-inch) wide shallow pan; cook chicken until browned. Remove from pan.
5.Cook chorizo in same pan until browned; drain on absorbent paper. Add onion, capsicum, garlic and paprika; cook, stirring, until soft. Add rice; stir to coat in onion mixture. Return chicken and chorizo to pan.
6.Stir in stock and saffron mixture; bring to the boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is almost tender. Sprinkle peas and tomato over rice; simmer, uncovered, 3 minutes.
7.Place clams, mussels and prawns over rice mixture (do not stir to combine); cover pan. Simmer about 5 minutes or until prawns change colour and clams and mussels have opened. Season to taste.
The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep.Note