Cajun Valencian Seafood Paella - Tony Chachere's

Ingredients

• 4 1/2- 5 lbs large shrimp, shell on
• 3 lbs sea scallops, side muscle removed
• Tony Chachere’s Original Creole Seasoning
• 6 cups Bomba rice, or similar short-grain rice
• 11 1/2 to 12 cups hot seafood stock, boosted with shrimp shells
• 3/4 cup extra virgin olive oil
• 1 1/2 large yellow onions, finely diced
• 8 cloves garlic, minced
• 2 cups grated ripe tomato, or crushed San Marzano
• 2 1/2 teaspoon smoked paprika
• large pinch of saffron, bloomed in warm stock
• 2 1/2 to 3 tablespoons Tony Chachere’s
• 2 1/2 tablespoons fresh parsley, finely chopped
• lemon wedges for serving
• Clear