Put garlic, onion, Sofregit, scallion bottoms, chicken, chorizo, salt and pepper in a paella pan and sautee for 4 to 5 minutes.
Add rice and saffron, stir around, evenly coating, and toast for 4 to 5 minutes.
Evenly distribute/flatten out rice in pan, add all stocks and turn the heat up to high.
Once boiling add the clams and cook 5 to 10 minutes till they open up and rice grains are clearly visible.
Add mussels and turn down to medium heat, once mussels open add shrimp and peas, keep on medium heat till shrimp and rice are both cooked creating a crispy bottom called "Socarat", adding stock as necessary.
Garnish with olive oil, scallion tops and sea salt.