In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes.

Add Tomatoes and Spices

Add the diced tomatoes, paprika, and saffron to the pan. Stir and cook for about 3-4 minutes until the tomatoes break down slightly.

Incorporate Rice

Add the rice to the pan, stirring to coat it with the tomato mixture. Cook for about 2 minutes, allowing the rice to toast slightly.

Add Broth

Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and let it cook for about 15 minutes.

Add Seafood

After 15 minutes, gently nestle the little neck clams, shrimp, mussels, and squid into the rice. Cover again and cook for an additional 10 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Finish and Serve

Remove from heat, sprinkle with chopped parsley, and let it sit covered for another 5 minutes. Serve with lemon wedges on the side.