In a medium saucepan bring the stock to a boil and add the saffron and a good pinch of salt. Let simmer for 15 minutes and then turn off heat.
STEP 2: In a large stainless steel or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and Spanish paprika, and cook for 5 to 7 minutes (or until the onion is translucent).
STEP 3: Stir in the garlic and cook another minute.
STEP 4: Next, add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.
STEP 5: Stir in the stock, tomatoes, and peas.
STEP 6: Taste for seasoning and add more salt to taste.
STEP 7: Make sure the rice is evenly spread over the bottom of the pan. Cover the pan and simmer the rice without stirring for 15 minutes (or until the rice absorbs most of the stock). If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
STEP 8: Lastly, remove the cover and nestle the shrimp and scallops into the rice evenly. Cover and cook another 6-8 minutes until the shrimp and scallops are cooked and the rice is done.
STEP 9: Serve with parsley and lemon wedges.