For the stock: In a large pot set over medium heat add the olive oil, then mix in the leeks, onions, tomato paste, paprika, carrots, fish trimmings and shrimp shells. Then add the wine, saffron and tomatoes. Mix again, and then add 3 liters of water. Bring to a boil and then reduce the heat to medium-low and simmer for 1 hour to 1 hour 30 minutes.
Cool the stock and then strain out the solids. Reserve the stock and refrigerate until ready to cook the paella.
For the paella: Bring 4 1/2 cups of the stock to a gentle simmer. In a medium paella pan or medium shallow skillet, heat the olive oil over medium-high heat. Add the chicken and cook to brown, 4 to 5 minutes. Add the onions and peppers and saute for 4 to 5 minutes, then add the chorizo. Add the tomatoes and garlic and cook until aromatic, about 30 seconds. Add the tomato paste and paprika and stir to combine. Add the clams and cook for 2 minutes, then follow with the calamari, scallops and mussels. Stir well, then ladle in the stock a little at a time, and bring to a gentle simmer. Add the rice to the pan and gently stir to incorporate. Add the shrimp and cook until the ingredients are heated through and the seafood is cooked, 4 minutes.
Top the paella with the lobster and garnish with the peas and roasted red peppers. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Forno's of Spain, Newark, NJ