Heat the stock with the saffron, paprika and the onion. Cover and simmer for about 15 minutes. Remove the onion and measure the stock. You need 5 1/2 cups.
Cut the chickens into small serving pieces. Dry the pieces well and sprinkle with salt.
Use a large pan to heat the oil. Add the chicken pieces and fry over high heat until they're golden brown. Remove to a warm platter. Add the sausage, the pork and the ham to the pan. Stir fry for about ten minutes. Add the onion, scallions, garlic, and pimientos and cook until the onion wilts.
Add the shrimp and the lobster and sauté for about three minutes, or until they just turn pink. Remove the seafood to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the five tablespoons of chopped parsley and the crumbled bay leaves.
Heat the broth to boiling, then stir it into the rice. Add the wine and the peas. Salt to taste. Bring to a boil and cook, uncovered, over medium high heat for about ten minutes, stirring from time to time.
Bury the shrimp and the chicken in the rice. Add the clams and mussels, pushing them into the rice. Decorate the paella with the lobster pieces and the shrimp, then bake at 325 for about 20 minutes, uncovered.
Remove the paella from the oven and permit it to rest on top of the stove, lightly covered with foil, for about ten minutes before serving. Garnish with lemon wedges and chopped parsley.