Heat a large skillet over medium-high heat, with the olive oil and allow to heat through. Add in the sliced chorizo and cook until crispy and brown on both sides, about 5 minutes. Remove from skillet and transfer to a plate. Add in the diced ham and cook until crisped as well, about 2 to 4 minutes. Transfer to the plate with the chorizo, using a slotted spoon.

In a small bowl, toss together the chopped chicken, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika. Add the seasoned chicken to the hot skillet and cook until crisped and brown all over, about 5 to 7 minutes. Transfer to the plate with the ham and chorizo. Add the shrimp to the hot skillet and season with a pinch of salt, pepper, and paprika. Toss to evenly combine and cook until the shrimp is pink and opaque, about 8 to 10 minutes, depending on their size. Transfer the shrimp to the plate with the rest of the protein.

Add a bit more oil if the skillet needs it, and toss in the chopped onions, and garlic. Sauté until soft and translucent, about 5 minutes. Add in the red bell pepper and cook another 2 minutes to soften. Season with the remaining salt, pepper, and paprika. Add the tomatoes, chicken broth (or wine) and tuck in the mussels and clams. Cover with a lid and cook until the mussels and clams have completely opened. The mussels should open in about 5 to 7 minutes. Transfer the mussels to a plate and continue to cook the clams until they've opened as well, about 7 to 9 minutes. Once opened, remove the skillet from the stove and allow to cool down.

In the meantime, cook the noodles according to the package, until al dente. Drain and allow to cool down as well.

To make the vinaigrette: Combine all of the ingredients in a mason jar. Close tightly with the lid and shake vigorously until thick and pale in color. You can also make it in a blender or food processor. Just blend until thick and pale in color. Taste for season and adjust accordingly.

Once the pasta has cooled, throw it in to a large bowl or pot. Add in the cooked chorizo, ham, chicken, shrimp and veggies. If the veggies have a lot of liquid, lift them with a slotted spoon to drain. You don't want the salad to be too wet. Add the chopped parsley and half of the vinaigrette to start with. Toss to evenly combine. Taste and adjust seasoning accordingly by adding more salt, pepper, paprika or vinaigrette if needed. Top with the clams, mussels and lemon wedges. Serve warm or at room temperature. Enjoy!