In a measuring cup or bowl, add the white wine and saffron. Set aside. Gather your other ingredients.
Preheat the oven to 450° F.
Salt and pepper the chicken pieces. In 2 tablespoons of the olive oil, in a large cast iron skillet over medium high heat, saute the chicken breast pieces, or chicken thighs until just browned. Remove to a plate or bowl.
Saute the crumbled sausage or chorizo over medium high heat. remove to a plate or bowl.
Add the remaining 2 tablespoons of olive oil. Add the onion, fennel, bell pepper, pasilla pepper, and garlic. Add a sprinkle of salt. Saute over medium to medium high heat, stirring often. Add the grated tomato, paprika smoked paprika, and turmeric and give a stir.
Then add the rice and stir to coat. Pour in the saffron and wine, then the chicken stock, and artichoke hearts, stirring and bringing to a simmer. If using chicken thighs, add back in at this time. Add the sausage pieces in and give a quick stir.
Cover with a lid or foil and move to the lower third of the oven. Bake for 20-22 minutes.
Turn the oven up to 500 degrees. Remove the pan from the oven.
If using chicken breast pieces, tuck the sauteed breast pieces into the rice. Add the clams, mussels, scallops, prawns or shrimp, or cod pieces in the same way, tucking them into the rice, and arranging in a decorative manner.
Add the olives, if using. Sprinkle with 1/2-3/4 teaspoon kosher salt and crushed black pepper. Top with lemon slices and return, uncovered to the lowest rack in the oven.
Bake for 5-10 minutes more, or until the clams and mussels have opened and the fish, shrimp, or scallops are thoroughly cooked. Discard any clams or mussels that did not open.
Let sit for 5-10 minutes. Sprinkle with parsley just before serving. Serve with lemon wedges.