5 cups chicken stock
1 large pinch of saffron, pulverized
5 tablespoons Spanish olive oil
10 prawns or jumbo shrimp, heads and shells removed & deveined (about 1/2 lb)
18 medium shrimp, heads and shells removed & deveined (about 1/2 lb)
16 medium sea scallops, rinsed well and tough muscle part removed
12 garlic cloves, minced
2 large, ripe tomatoes, grated (or a 14 oz can diced tomatoes if necessary)
2 teaspoons pimenton (sweet Spanish paprika)
1 3/4 cups medium grain rice
1/3 cup minced parsley
Coarse sea salt
2 lemons, cut into wedges for serving
Heat up chicken stock in large sauce pot. Add saffron threads and maintain at a simmer.
Heat up 1/2 of the olive oil in 16 inch paella pan until smoking. Sear scallops on both sides, turning down the heat if they brown to quickly, cooking the scallops about 3 minutes in total. Remove scallops from pan.
Add 1 tablespoon olive oil and cook the garlic about 1 minute. Add tomatoes and turn down heat to low. Add the sweet paprika and cook about 7 minutes. The sauce should look thicker.
Preheat oven to 425.
Add rice to the paella pan and mix in with tomato mixture.
Pour in 3 1/2 cups of chicken stock and mix everything together.
Turn burner to medium heat and stir in parsley. Cook 8-10 minutes, making sure to move the pan around so that it all receives heat. If it looks like it is drying out, add more stock.
Bake paella pan in oven for 15 minutes. Remove from heat, mix in scallops and partially cover. Let stand for 10 minutes.
Heat up remaining olive oil in large saute pan. Saute the shrimp and prawns 3-4 minutes, until pink and cooked through. Mix shrimp into paella.
Slice each lemon into 6 wedges and arrange around paella pan. Arrange prawns on top of paella to serve.