DIRECTIONS
In a medium stock pot, bring the chicken stock to a boil over a medium flame. Add the saffron and boil for 1-2 minutes.
Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. Transfer the clams to a platter using a slotted spoon. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. Transfer to the platter with the clams. Cover and set aside.
In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
Place the paella pan or large skillet over high heat on the grill. Add the olive oil to the pan and heat for 1 minute. Add the onions to the pan and cook until softened, stirring occasionally. Stir in the garlic and cook for 1 minute.
Add the chorizo and cook for 2-3 minutes. Stir in the tomato paste and continue to cook until well combined and dark red in color. Stir in the rice and allow to cook for an additional 1-2 minutes.
Using a 1 cup ladle, add 2 cups of the reserved broth to the rice and stir to combine. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color. Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
Stir the peas into the rice mixture. Top with the shellfish and lemons. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan.
Remove the paella to a heat proof trivet and serve family style at the table. Sprinkle with fresh chopped parsley before serving. Serve immediately.