Heat the broth with the saffron and the whole onion. Cover and simmer about 15 minutes.
Remove the onion and measure the broth. You need exactly 5 ½ cups.
Cut the chicken pieces into serving sizes Dry the pieces well and sprinkle with salt.
In a metal paella pan with a 16 inch base heat the oil.
Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.
Add the chorizo, pork and ham to the pan and fry for another 10 minutes
Add in the chopped onion, scallions, garlic and pimientos and sauté until the onion is wilted.
Add the shrimp and the lobster and sauté about 3 minutes or until they barely turn pink.
Remove the shrimp and lobster to the platter with the chicken.
Add the rice to the pan and stir to coat it well with the oil.
Sprinkle in the 5 tablespoons chopped parsley and the crumbled bay leaves. (you can do all this up to this point ahead of time if you wish)
Stir in the broth, boiling hot, the wine, lemon juice, and peas. Salt to taste.
Bring to a boil and cook, uncovered and stirring occasionally, over medium/high heat about 7 minutes or until the rice is no longer soupy but still some liquid remains.
Bury the shrimp and chicken in the rice. Push the clams and mussels into the rice, with the edge that will open facing up.
Decorate the Paella with the lobster pieces , crab or large shrimp, then bake at 325 degrees F. uncovered for 20 minutes.
Remove from the oven and let sit on top of the stove, lightly covered with foil for about 10 minutes.
Serve with lemon wedges and garnish with chopped parsley.