Heat olive oil in a casserole dish and fry the pork until browned on all sides.
Remove the pork and set it aside.
Fry the onion, pancetta, garlic, green pepper, paprika, bay leaf, and thyme until the onions soften.
Stir in the chopped tomatoes, tomato purée, and white wine and bring the mixture to a boil.
Reduce heat and return the pork and chorizo to the pan.
Cover and simmer the contents for 50 minutes.
Add the clams and parsley and cook for 5 minutes until the clams open.
Discard any clams that remain closed.
Mix chopped parsley and coriander into the cooked rice.
Serve the pork stew over the rice garnished with coriander.