Set paella pan over medium-high heat. Add oil, and when hot, sliced sausage. Sear on both sides, remove from pan, turn heat down to medium, and add rice. Toast rice until light golden and fragrant, 1 - 2 minutes. Stir in Paella Seafood base and bring to a boil. (Once liquid is added, rice needs to cook undisturbed – do not stir, even once, after this point.) Adjust heat so mixture bubbles vigorously, but doesn't spit. Cook 15 minutes.

Preheat oven to 400 degrees F.

Turn heat to medium-low, so that mixture bubbles gently. Scatter squid and piquillo peppers over the top, pressing gently into rice mixture. Simmer until rice is tender, 25 - 35 minutes. (To check rice, use a small spoon to skim a few grains of rice from the very top and taste.) If mixture begins to dry out, add a small splash of white wine as needed.

Once rice is just about cooked through, add a splash (about 3 tablespoons) of white wine to the top and tuck clams, hinge side down, and shrimp into paella. Remove from stovetop and slide into oven. Cook 10 minutes, or until shrimp are pink and cooked through and clams have opened.

Finish paella with paprika, sea salt, and parsley. Garnish with lemon wedges. Serve immediately.