Prepare the seafood, chicken, sausages and make the sofrito ahead of time, about 2 hours before serving. Approximately 1–1½ hours before you plan to serve the paella, light your fire pit or barbecue grill. (The fire should be very hot when it is time to cook the paella.)

In your kitchen, prepare the lobster by cutting off the tails and claws. Cut the tail crosswise into 1-inch-thick slices. Shell and devein the shrimp. Scrub the clams and mussels until clean. Set the clams, mussels and shrimp aside on separate plates or bowls.

Cut the chorizo into ½-inch cubes and set aside.

Pat the chicken dry and season pieces with salt and pepper. Heat ¼ cup olive oil in in a skillet over medium-high heat, add chicken pieces and brown on both sides (being careful not to crowd the pan). Remove from heat and put aside.

Make the sofrito: In the same skillet you cooked the chicken in, wipe out oil and add a fresh ¼ cup of olive oil. Brown the boneless pork on all sides. Add the onions, garlic, red pepper strips and tomato. Stir until it thickens. Remove from heat and set aside.

Be sure the fire is hot with ample hot coals before continuing. Place a grill grate over the fire so the pan rests on the grate 3 inches above the fire. Heat the pan with about ¼ cup olive oil. Once the oil is shimmering and almost smoking, add the sofrito, saffron and rice, stirring to lightly toast the rice, approximately 3 minutes. Then add the hot water to the pan. Quickly add the chicken, lobster, mussels and clams, shrimp and chorizo, arranging the pieces so they are spread evenly around the pan. Sprinkle the peas over the top. Quickly cover the pan with a lid or use aluminum foil and crimp around the edges. 

Cook for 18 minutes. Lift pan off the grill and place on a serving table atop heat-proof trivets or layered dish towels. Remove cover and let it sit for about 10 minutes before serving. Serve with lemon slices. Serves 6 to 8.