Heat olive oil in a 34 cm paella or large shallow pan. Brown chorizo for about 3 to 4 minutes. Remove and set aside.
Saute onions, garlic, red bell pepper, and tomatoes for 3 minutes. Add rice and stir fry for another 3 minutes.
Pour in chicken stock and white wine.
Crumble in the saffron. Season with salt and pepper. Return browned chorizo to the pan.
Cover, reduce heat and allow it to simmer for 12 minutes.
Preheat oven to 350°F (180°C).
Arrange salmon and mussels all around the pan. Then place lobster halves on the top. Cover and cook for 6 minutes.
Remove lid and transfer pan to the oven. Bake uncovered for 10 minutes to finish cooking.
Remove from oven and let it sit on stove top lightly covered with aluminum foil for 10 minutes.
Serve with chopped parsley and lemon wedges.