Seafood-And-Chicken Paella With Chorizo

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4 ounces fresh chorizo, casings removed

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1/2 cup canned diced tomatoes

1 cup arborio rice

Pinch of saffron threads dissolved in 2 tablespoons of water

1 1/2 cups water

Salt and freshly ground pepper

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 pound large shrimp, shelled and deveined

1/4 cup dry white wine

1 tablespoon fresh lemon juice

1/2 pound mussels, scrubbed and debearded

1/2 pound cockles, scrubbed and rinsed

1 1/2 cups cooked chicken, preferably dark meat (8 ounces)

2 tablespoons chopped flat-leaf parsley

1 scallion, thinly sliced

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