Making paella as an entertaining dish is pure genius. Once you have prepped the ingredients, it’s just a matter of adding them in the proper order to cook everything together in a flavorful homemade stock infused with a large pinch of saffron. The beauty of paella? Anything goes. In this version, I’m using spicy chorizo, clams, and shrimp. Have the shrimp peeled and all the vegetables chopped and diced before you begin, and don’t discard any bits; you’ll use them all to make the stock, essential for adding depth of flavor to the final dish. Serves 6 to 8 1 Spanish onion, peeled and diced (about 1 1/2 cups), skin and discards reserved 1 green pepper, diced, discards reserved 1 red pepper, diced, discards reserved 1 yellow pepper, diced, discards reserved 1 pound raw shrimp, peeled and deveined, shells reserved 1 bay leaf 2 tablespoons peppercorns 2 lemons, cut into …