1. Warm vegetable broth in a medium saucepan over medium-low heat. Once the broth is hot, sprinkle with saffron threads, and remove from the heat. Set the broth aside to steep for 15 minutes.

Grilled Paella:

1. Preheat one side of a gas grill to high heat or prep charcoals for a charcoal grill (once the charcoals are hot, push the hot coals over to one side of the grill).
2. Place prepped lobster, shrimp, and lemon in a large bowl. Drizzle with half of the olive oil (1 1/2 tbsp.) and season with half of the salt (1 tsp.) and paprika (1 tsp.), toss to coat. Once the grill is hot, place the seafood and lemon on the grill, directly over the coals or “hot” side, and grill for 5-10 minutes or until the seafood is cooked through and lightly charred (the lemon too), remove from the grill and set aside on a plate. Place the clams, mussels, and calamari in the bowl (same one used to marinate the lobster and shrimp) and toss with the remaining olive oil (1 1/2 tbsp.) and seasoning (1 tsp. Salt and 1 tsp. Paprika), set aside.
3. Place a paella pan on the “hot” side of the grill. Drizzle with 3 tablespoons of olive oil. Once the oil is hot, add the onion, garlic, and peppers (bell peppers and poblano), and sauté for 8-10 minutes or until the onions and peppers are slightly caramelized and tender. Add the smoked paprika, salt, and rice to the pan, stir to combine, and continue to sauté, stirring frequently, for 3 minutes.
4. Deglaze the pan with sherry and, once the wine has evaporated, add the saffron-steeped broth and diced tomatoes. Stir to combine and bring to a simmer.
5. Once simmering, carefully transfer the paella pan to the side of the grill not directly over the heat source, and cook for 20 minutes, uncovered, without stirring.
6. Nestle the marinated clams, mussels, calamari into the rice, cover the pan, and continue to cook for 15-20 minutes, or until the rice is tender, the liquid has been absorbed, and the clams and mussels have opened (discard any that have not opened).
7. Remove the pan from the heat, add the grilled shrimp and lobster, lemon, and peas, cover, and set aside to rest for 10 minutes.
8. Sprinkle the paella with chopped parsley before serving. Season to taste with sea salt.

Stove-Top Paella:

1. Preheat the paella pan over high heat. Place prepped lobster, shrimp, and lemon in a large bowl. Drizzle with half of the olive oil (1 1/2 tbsp.) and season with half of the salt (1 tsp.) and paprika (1 tsp.), toss to coat. Once the pan is hot, working in batches if necessary, add the seafood, and cook, until the shrimp are cooked through and the lobster is seared. (You can sear the lemon here as well, makes for a very pretty garnish). Remove the seafood from the pan and set aside on a plate.
2. Place the clams, mussels, and calamari in the bowl (same one used to marinate the lobster and shrimp) and toss with the remaining olive oil (1 1/2 tbsp.) and seasoning (1 tsp. Salt and 1 tsp. Paprika), set aside.
3. Return the paella pan to the heat and add 3 tbsp of oil. Once the oil is hot, add the onion, garlic, and peppers (bell peppers and poblano), and sauté for 8-10 minutes or until the onions and peppers are slightly caramelized and tender. Add the smoked paprika, salt, and rice to the pan, stir to combine, and continue to sauté, stirring frequently, for 3 minutes.
4. Deglaze the pan with sherry and, once the wine has evaporated, add the saffron-steeped broth and diced tomatoes. Stir to combine and bring to a simmer. Once simmering, reduce heat to medium, and cook for 20 minutes, uncovered, without stirring.
5. Nestle the marinated clams, mussels, calamari into the rice, cover the pan, and continue to cook for 20 minutes, or until the rice is tender, the liquid has been absorbed, and the clams and mussels have opened (discard any that have not opened).
6. Remove the pan from the heat, add the grilled shrimp and lobster, lemon, and peas, cover, and set aside to rest for 10 minutes.
7. Sprinkle the paella with chopped parsley before serving. Season to taste with sea salt.