Heat oil in a 12 " paella pan. Add onion and peppers until they just sweat out. About 5 minutes
Meanwhile in a saucepot, combine clam juice, water, bouillon, and saffron. Bring to just under a simmer. Do not let boil.
Add garlic and tomatoes to the onions. Barely drain tomatoes. Cook 2-3 minutes
Add rice to onion mixture. Stir well to coat rice. Cook 2 more minutes.
Slowly add stock. Stir well to incorporate liquid evenly. Do not stir this again. Hold at medium low heat for 10 minutes.
Add clamp and prawns. Evenly spread it out. Cook another 10 minutes. Until most of the water is absorbed. Flip prawns half way through.
Shut off heat. Cover with foil. Let rest another 10 minutes.
Plate 4 slices of Spanish chorizo. Place rice in the middle. Top with clams and prawns. Serve with lemon and a cold crab leg. Serve immediately. Enjoy.
