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1
heat oven or grill to 450u00b0F.
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2
warm the shrimp stock in a sauce pan until hot to the touch, add the saffron, and set aside.
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3
heat two cast iron pans (or paella pans if you've got 'em) with 1/2 of the oil and sear the chicken on all sides (make sure you've patted the chicken dry and salted it with kosher salt to get a good sear).
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4
add the remainder of the oil and the onions, split between the two pans, along with a pinch of kosher salt and cook until translucent on a medium-low heat.
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5
add the arborio rice to each pan, turn up the heat, and cook for about 3 minutes.
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6
add the garlic, fish sauce, sausage, paprika, wine and tomatoes and cook for 5-7 minutes.
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7
add the peas and pimentos or olives, pour in 7 cups of the warm shrimp stock, reserving 1/4 cup, and stir thoroughly once.
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8
top each pan with the fish and shellfish and put in the hot oven (or on the grill and close the cover).
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9
leave it alone for 15-20 minutes and check to see that the rice is done and the shellfish have opened (if some don't open be sure to toss them out).
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10
pour in the remaining 1/4 cup shrimp stock to each paella and top with parsley.
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11
let sit, covered, for 5-10 minutes and serve.
