Directions

1. Coat a large sauté pan with oil (2 to 3 tablespoons) and heat over medium-low heat. If you have a 16 to 18-inch paella pan, use it here; straddle the pan between two burners and rotate occasionally to ensure even cooking. Add the diced chorizo and cook, stirring often, until just browned, about 5 minutes. Transfer to a paper-towel-lined plate. 

2. Add the onion, 2 pinches of Salvador, and a pinch of salt to the chorizo oil in the pan. Stir well, spread in an even layer, and, if using a sauté pan, cover. Cook until the onion is just translucent, about 6 minutes. 

3. Add the red and green bell peppers, 2 more pinches of Salvador, and a pinch of salt and stir well. Cook, stirring occasionally, until the peppers are bright, about 4 minutes. Reduce heat to low, cover (if using a sauté pan), and cook until the peppers are almost tender, about 3 minutes. If the vegetables seem like they're burning, add a little more oil.

4. Raise heat to high. Add the tomatoes, rice, chickpeas, 3 cups cold water, the remaining spice blend, and a large pinch of salt. Stir continuously until the mixture is bubbling and the rice absorbs some of the liquid, about 2 minutes. Nestle shrimp, clams, and mussels into the mixture and scatter the cooked chorizo all around. Reduce heat to low and simmer, uncovered, until the rice is just cooked through, about 20 minutes. Raise the heat to high and cook until a crust forms on the bottom of the rice, about 5 minutes. Remove from heat, tent loosely with foil, and let stand for 10 minutes before serving.