Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion , red pepper and ground pork and cook until browned, about 5 minutes, add the chorizo and stir for two to three minutes making sure to crumble the pork as it cooks; drain excess fat.
Stir in chicken broth, clams, tomatoes, beans, chili powder paprika and cumin; season with salt and pepper, to taste.
Bring to a simmer and stir in rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes.
Remove from heat. Add the shrimp and mussels on top of the chili base and return to heat and cover with a lid, cook the seafood until the mussels open and shrimp is cooked, about two to three minutes.