In a large heavy-bottomed skillet or saucepan, heat the olive oil. Sauté the chorizo over medium-high heat until browned, 2 minutes. Add the onion and pepper to the pan. Cook, stirring occasionally until soft, 5 minutes. Stir in the garlic, quinoa, paprika, turmeric, and salt. Sauté the grains for until the spices are fragrant and the quinoa is beginning to toast, 2 minutes. Fold in the tomatoes and greens. Cook until the tomatoes have begun to release their juices and the greens are wilted.

Cover the quinoa with the stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Give the grains a stir and arrange the clams on top. Cover the pan and cook for 10 minutes, or until the clams have just opened. You’ll notice that the clams will add more liquid to the pan. Finish the paella uncovered until most of the liquid has evaporated and the grains are cooked to al dente, about 5 minutes more. Taste for seasoning, garnish with parsley or scallions, and serve alongside lemon wedges.