In a deep saucepan, boil chicken breast in water and salt.
Lower heat and simmer until tender. Reserve the chicken stock for later use.
Heat olive oil in wok and pan fry chicken pieces until light brown.
Drain in absorbent paper towel and set aside.
In the same wok and oil, saute garlic, onion and green pepper until soft.
Add paprika and peppercorns and cook for 3 minutes.
Add rice, green peas and tomatoes and pour in chicken stock.
Cover and allow to boil then season with salt and saffron.
Simmer until rice is cooked and chicken pieces are tender.
In the meantime, drop clams in boiling water until shells open. Drain and set aside.
In a saucepan, stir-fry shrimps in olive oil. Set aside a few pieces for garnishing.
Blend together clams, shrimps and the chicken - rice mixture. Adjust seasonings.
Transfer to a baking dish and sprinkle grated cheese on top.
Bake at a pre-heated oven at 350 °F for 15 minutes.
Garnish with shrimps, clams, lemon wedges and parsley leaves on top. Serve hot.