Slice the Spanish Chorizo (2) into quarter inch circles, and set aside.
In a small saucepan over medium heat, bring Clam Juice (2 can), Vegetable Base (1 package), and 1 cup of water to a simmer.
Carefully add Whole Cooked Clams (1 pound) being sure not to break the shells, and simmer until clams open and are just heated through, about 2 minutes.
Transfer clams to a second small bowl, and set aside. Reserve broth for next step.
In a large, deep saute pan over medium high heat, add Olive Oil (1 teaspoon). Add the chorizo in a single layer and cook for 2 minutes. Remove from pan and hold.
In the same pan, add Onion (1), Garlic (2 clove), Smoked Paprika (1/2 teaspoon) and cook, stirring, for 3 minutes.
Add Arborio Rice (8 ounce) to pot and toast for 3 minutes, stirring often.
Pour in White Cooking Wine (1/4 cup), Lemon (1), Saffron Threads (1 teaspoon), and stir to combine.
Add reserved clam broth in half cup increments, stirring until each addition is absorbed by the rice. Continue until all broth is used and rice is tender, about 20 minutes.
Meanwhile, in a small saute pot over medium high heat, add Olive Oil (1 tablespoon). Pat Shrimp (8) dry and season with Salt (1/4 teaspoon).
Cook shrimp in a single layer for 2 minutes. Flip shrimp and continue to cook for 1 minute. Remove from pan.
When rice is finished cooking, remove pan from heat and stir in Butter (4 tablespoon), chorizo, Roasted Red Pepper Strips (3 ounce), and Green Peas (1/2 cup). Season with Salt (1 teaspoon)
Lay shrimp on their side and cut through the body lengthwise. Add to paella and stir.
Remove half the clams from their shells and discard shells. Add clams to paella.
For the remaining clams, break shell at join and discard the empty half. Reserve for plating.
Spoon paella into the middle of a bowl, then gently place shrimp and chorizo on top. Arrange reserved half shelled clams in center and around the dish. Garnish with Fresh Chives (6 stalk).