Name: Lobster and Chorizo Paella
Yield: 20 Servings
Ingredients: 1 1/4 cups olive oil; 2 pounds Spanish chorizo, sliced into 1/2'-thick rounds; 20 young spring garlic stalks or 8 young leeks, trimmed, washed, and thinly sliced; 3 tablespoons pimentón; 10 cups bomba, calasparra, or Valencia rice; 1 tablespoon saffron threads; 9 quarts (or more) hot seafood or chicken stock t; Kosher salt; 9-12 lobsters (about 1 pound each), halved lengthwise, claws cracked; 6 cups fresh shucked peas or frozen peas, thawed t; 2 bunches fresh flat-leaf parsley leaves, chopped; 6 lemons, halved

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