Split the lobster and set aside the split tail and cracked claws; remove any lobster meat from the body section, set the tail, claws and meat aside.

Prawns should be peeled and deveined. I left the last tail  section intact.

Mussels should be rinsed and scrubbed and close tightly when tapped.

Chop vegetables and set aside.

Heat oil in a small to medium paella pan or large nonstick skillet and saute the chorizo, onion, pepper, and garlic until vegetables soften.

Add the bay leaves, diced tomatoes, wine, saffron and choricero pepper, cooking a few minutes until wine evaporates.

Add the rice, and stock, stirring gently.

Arrange seafood piece across the top of the pan contents, sprinkle with scallions and bring to a boil, then reduce heat to low and continue to cook, without stirring, until stock is absorbed (you will see the rice at the top then), lightly adjusting a mussel or shrimp if it needs to be pushed into the liquid or turned over.

Serve with a little extra sprinkle of Italian parsley if desired.