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1
In a large saucepan, combine the stock with the shrimp shells and saffron.
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2
Squeeze in the lemon, add the half to the saucepan and bring to a simmer.
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3
Remove from the heat and let stand for 10 minutes.
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4
Strain the broth and discard the solids.
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5
Meanwhile, light a grill.
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6
Place a large flameproof skillet on the grill and heat the olive oil in it.
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7
Add the chorizo, cover the skillet and close the grill.
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8
Cook over high heat until the chorizo is sizzling and lightly browned, about 5 minutes.
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9
Add the tomatoes, garlic and smoked paprika, cover the skillet, close the grill and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes.
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10
Add the rice and stir to coat with the tomato mixture.
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11
Stir in the shrimp broth.
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12
Cover the skillet, close the grill and cook until half of the broth has been absorbed, about 10 minutes.
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13
Stir in the shrimp, squid and cockles.
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14
Cover the skillet, close the grill and cook until the rice is al dente and has formed a crust on the bottom and side of the skillet and the seafood is cooked, about 8 minutes.
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15
Fold in the crab, peppers and parsley and cook just until heated through.
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16
Serve with hot sauce and lemon wedges.
