Pour cleaned baby crabs in a saucepan, add clams, shallots, salt, 400ml water and bring to a boil for 7 minutes.
Pour the stock in a cup, add saffron, stir and set aside.
Heat olive oil in a pan over medium heat, add onion, scotch bonnet pepper, chorizo, smoked paprika and stir-fry for 3 minutes.
Add the basmati and wild rice, braise for 2 minutes, then add the stock from the clams and crabs, stir and let cook for 25 minutes.
Add the prawns, cooked crabs and clams, petite belle pepper, red bell pepper, peas, lemon juice, stir in and let cook for 3 minutes.
Seafood paella ready to serve. Garnish with lemon slice and parsley.