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Mix stock, smoked paprika, sea salt and turmeric in medium bowl until well blended. Set aside.
Cook chorizo in large skillet on medium heat until lightly browned, about 4 minutes. Add shallots; cook and stir until translucent, about 3 minutes.
Stir in rice and tequila. Cook until liquid is reduced by half. Add stock mixture without stirring; simmer, uncovered, 15 minutes.
Place clams, green beans and tomatillos on top of rice. (Do not stir.) Cover and simmer 1 to 2 minutes or until clams have opened. (Discard any clams that do not open.) Serve warm without stirring.