Paella de mariscos broth help

Making "paella." One of my guests is pescatarian and said, "if I can taste meat, I won't eat it." When I asked if he could eat chicken broth/stock.

I'll be making two pans, seafood only first, then terrestrial animal second (chorizo and dark meat chicken). My question is about the "broth" required by most recipes. I'd like to use the same base broth for both so I can cook the shrimp, crawfish, and lobster heads in the broth at the beginning to make it super rich.

Ideas:
1. 1/2 storebought fish stock, 1/2 chicken stock combined.
2. 100% storebought fish stock.
3. 100% chicken bone broth.
4. 100% dashi.
5. 100% chicken stock with crushed anchovies (or anchovy paste).
6. 100% chicken stock with 1/2 dashi ingredients.
7. 40% clam juice, 40% water, 25% chicken stock.
8. 100% http://www.gourmetsleuth.com/recipes/... roth but spiceless.

I don't know what the base paella de marisco broth is supposed to smell/taste like, so any tips are greatly appreciated.

Of the options above, 7 would be most expensive, 4 would be most time consuming the rest are very easy.