To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 5 minutes on each side or until almost cooked fully. Remove from the pan and set to the side.
Add sausage and Iberian Pork Dried Cured Loin; saute 2 minutes. Reduce the heat to medium-low. Add onion and bell pepper; saute for 2 minutes, stirring occasionally. Then add tomatoes, paprika, and 3 garlic cloves minced; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Add the chicken thighs back to the pan and pour half the broth on top. Bring to a low boil; cook 35 minutes, stirring frequently. *Tent with aluminum foil to help the rice cook faster. As the broth begin to absorb into the rice add additional broth until almost all of the broth is used up. Add in the green peas, mix well and cook for 5 minutes longer.
Once the chicken is almost cooked, stir in herb blend, bay scallops and salad shrimp. Mix well then, add the clams, jumbo shrimp to the pan, nestling them into rice mixture. Cook 15 minutes or until shells open; discard any unopened shells. Top with freshly chopped parsley and squeeze juice of one lemon on top before serving. Serve with additional lemon wedges and crusty bread.