4 ounces sausage, cut into ½-inch slices and browned on both sides in a pan
1 pound Littleneck clams, soaked in cold water and 2 teaspoons of salt for one hour before cooking
1 pound mussels, scrubbed
½ pound shrimp, shell-on and deveined
Prepare the grill for cooking on medium heat.
Place a 20-inch paella pan on the grill and let heat for a few seconds. Add oil and chicken, then cook for 20 minutes until deeply browned, turning frequently with grilling tongs. Salt chicken generously.
Place a red pepper on the outside of the grill next to the paella pan and turn occasionally until the skin is charred. Remove the peel under cold water, then slice in long strips, removing the seeds. Set aside.
Toss in the green beans and cannellini beans with the chicken and cook for 5 minutes, stirring frequently.
Move the chicken aside to make a small open space in the middle of the pan. Add a drop of olive and the garlic, paprika, and saffron, stirring for a few seconds, then add the tomatoes. Add more salt to taste and cook for a few minutes. Add the water and stir to combine all of the ingredients well. Simmer for 30 minutes. Taste the broth and add more salt if needed.
Spread the rice evenly around the pan, then stir to cover with broth. Place the strips of peppers on top, spaced evenly around the pan. Cook for 15 minutes, stirring occasionally. Taste for salt again and add more if needed.
Arrange the cooked sausage around the pan and cook for 5 minutes, then add the clams and mussels and cook for 10 minutes, stirring frequently until the shells are open and the rice is close to fully cooked. Add the shrimp and cook for 5 minutes more or until the rice is done, adding more water if necessary.
Remove the pan from the grill and let stand for 5 minutes before serving.