Classic Paella with Shellfish

When I used to cook for a rowdy bunch of sailors in Key West during race week there, one of them always asked me to make paella for dinner. He would bring a giant paella pan that I could use over a fire. I always had leftover lobster and all their legs and shells to make a shellfish stock with. And I’d include shrimp and mussels and chicken and sausage. This was not, of course, true paella, rather a mix of shellfish and meat with a medium-grain rice, but it was terrific, especially cooked o