- 2 pounds Spanish chorizo, sliced into 1/2'-thick rounds
- 20 young spring garlic stalks or 8 young leeks, trimmed, washed, and thinly sliced
- 10 cups bomba, calasparra, or Valencia rice
- 1 tablespoon saffron threads
- 9 quarts (or more) hot seafood or chicken stock t
- 9-12 lobsters (about 1 pound each), halved lengthwise, claws cracked
- 6 cups fresh shucked peas or frozen peas, thawed t
- 2 bunches fresh flat-leaf parsley leaves, chopped
Prepare a hot hardwood or hardwood-and-charcoal fire in a fire pit. Position 4 cinder blocks around the fire. Set a sturdy metal grate on top of cinder blocks above the fire.
Let the fire burn down to a bed of red-hot coals, then rake coals to edges, fitting the dimensions of the paella pan to provide an even, consistent heat. (You may need backup fuel; add some logs or charcoal to the perimeter of fire.)
Set paella pan over the grate. Add oil and heat until shimmering. Add chorizo, spring garlic, and pimentón and cook, stirring occasionally, until golden brown, about 3 minutes. Add rice and cook, stirring often, until well coated, about 2 minutes.
Crush saffron threads between your fingers and add it to the pan, along with the stock. Season with salt and distribute ingredients evenly in pan. Arrange lobster halves cut side up over the rice. Cook paella, rotating the pan for even cooking, without stirring, as the stock begins to simmer and the rice begins to absorb the stock. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Cook until the rice is almost tender and the lobster is cooked through, about 30 minutes. (If necessary, rake the coals around and underneath the pan to maintain even heat.)
Scatter peas on top of paella. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a golden crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 more minutes.
Remove pan from fire. Cover pan with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.