Remove the lobster meat from the tails retaining the shells. Do not rinse the shells as they will be used for the broth. Cut the meat into 1" or so cubes. (Skip if not using lobster)

In a large pot add the chicken stock and lobster bouillon if using that, if not, do not add it. Heat on medium (do not boil). Bring to a medium low heat.

Using a small frying pan on med heat, toss in the Saffron petals. Let them heat slowly to dry them out. They should turn a dark red. Do NOT burn them.

When the Saffron is done, put that in a very small strainer. While "over" the pot of broth, with a spoon, slowly press the saffron through the strainer into the pot of broth. Getting it a bit wet with the broth helps. Do this until the Saffron is gone and in the pot. Takes some time.

In a large skillet, add all the seafood (except the cooked lobster if using) and blanche it. Do NOT overcook it. This can be done ahead of time. This is very quick. Add everything from the skillet to the pot with the med low heated chicken stock and Saffron.

In the skillet used to blanche the seafood, sauté the chorizo, onions, peppers, and garlic being sure to render some of the oil.

Add the tomatoes and paprika to the saute' pan. Remove from heat.

When the seafood is heated and the mussels and clams have opened up, remove the seafood using a strainer and set aside but RETAIN all of the broth. This is very quick. Be sure NOT to overcook the seafood.

Using a large cast-iron skillet (16"or so and 3" deep), place that on the grill and heat it to temp.

Add the sautéed chorizo, peppers, onions, garlic, tomatoes and uncooked Valencia rice to the pan. Sauté for 3 minutes.

Add the chicken stock. Just enough to cover the rice. Not too much, you can add more.

Simmer for 45 min. Keeping a close eye on the heat. Don't let the grill get too hot. Watch to make sure there is good evaporation. We want the rice to cook at a decent rate. Too fast, could burn, too slow, could get mushy. Add broth if its evaporating too fast. Turn down the heat if necessary. Cook it for the full 45 minutes. Valencia rice takes a long time to cook out.

When the rice is almost done, add all the seafood to the pan. Spread out each type of seafood evenly across the rice. Heat that through.

Add the peas and pimento slices.

Decorate the edge of the pan with the lobster shells.

Test rice doneness. Serve.