Place your cast iron skillet or paella pan on medium heat. Add about 2 Tbsp olive oil and bring to temperature. Add the onion, peppers, garlic, and a couple pinches of salt and black pepper. Saute until the onions begin to turn transluscent.
Add another 2 tsps of olive oil. Then add the sausage and chicken, cook until the chicken is almost cooked through. Add the paprika and saffron, season again with a few pinches of salt and pepper and toss together.
Add the rice, stir and cook for 2-3 minutes. Add the canned tomatoes, clam juice and chicken stock. Stir together, season again with salt and pepper and add the lemons.
Bring to a boil, reduce heat to medium low and cover. Simmer 5-10 minutes, then add the clams and cover again. Simmer for 20-25 minutes until all water is absorbed. Let sit for 5 minutes, then add the parsley on top. Serve warm and enjoy!