In a medium saucepan over high heat, add olive oil. Sear shrimp shells until reddish in color. Add any excess trim from peppers and onions, parsley stems, along with bay leaf, 1/2 teaspoon paprika, and saffron. Toast lightly. Add chicken stock or water, bring to a simmer, lower the heat to medium-low, and maintain a simmer for about 30 minutes. Taste and add salt as needed.

While the stock simmers, render chorizo In a 12” paella pan over medium heat until slightly crisp. Reserve. Pat the shrimp, sword, and lobster dry and season with salt and black pepper.

Return paella pan to medium-high heat and sear seafood in stages starting with the shrimp and ending with the lobster. Be sure to lightly brown all seafood. Set aside.

Pour any excess fat from the pan and start with 1 tablespoon olive oil. Add peppers and garlic, and sweat them over medium low heat for 5 minutes.

Add grated tomato and remaining tablespoon smoked paprika, stew for 15 minutes, or until vegetables are tender and flavor is developed.

Add rice to pan and stir to combine, toast lightly for 1 minute.

Deglaze with white wine and reduce until almost dry.

Using the stock made earlier, strain half of the stock into the paella pan and start cooking the rice over low heat. Add stock to pan little by little until rice is slightly al dente. Reserve ¼ cup stock for peas.

Arrange seafood neatly back into the paella pan and continue cooking until rice is just cooked. Turn heat up to high and reduce any cooking liquid to form a socarrat (thin crispy layer on bottom of pan). Cover loosely with aluminum foil and rest for 10 minutes.

In a separate small sauté pan, add ¼ cup stock reserved. Add peas to the pan and simmer gently until cooked.

Season with salt and spoon over the top of paella. Finish with chopped parsley, fresh lemon wedges, and drizzle with olive oil.