Cover pot and cook until clams open, 5–7 minutes. Add onion and garlic and cook, stirring often and adding a splash of water if starting to brown, until softened but not browned, 10–12 minutes. oil into same pot and set over medium heat. Sprinkle in paprika and stir to combine, then scrape chorizo and oil into a small bowl.

Add chorizo and cook, breaking up into smaller pieces with a wooden spoon and stirring every minute or so, until browned and crisp, about 5 minutes.