Grilled Paella [Recipe]

This is a great dish for the grill.  The key is to use a good paella pan that will fit on the grill -- I use a 15" pan.  This recipe will fill the pan, and serve 6 people.  Equally as important is to use paella rice.  For the protein, mussels and fish (talapia, cod, etc.) can be added or substituted.

Ingredients

6 1 2 2 8 1 2 2 1 6 2

chicken thighs, bone-in skin-on pound large shrimp, shells-on teaspoon paprika medium ripe tomato ounces Spanish chorizo, cut into 1/4-inch-thick rounds medium yellow onion, diced clove garlic, diced fine cup paella rice large pinch saffron threads, crumbled cup chicken broth pound little neck clams or mussels (or a combination), scrubbed salt & pepper, to taste olive oil, as necessary parsley lemon wedges

1. Preheat a grill to medium-high.   If you use a gas grill, also prepare a packet of soaked wood chips.  This will give the dish a nice smoky flavor that is typical when traditionally cooked over an open flame.
2. Place the chicken in a medium bowl and season with salt and pepper.
3. Place the shrimp in a medium bowl. Add 1/2 teaspoon of the paprika, and season with salt and pepper. Toss to combine.  
4. Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. 
5. Brush the grill grates with canola oil. Grill the chicken until golden brown and almost cooked through, about 12 to 15 minutes. When the chicken is almost done, grill the shrimp for about 1 minute on each side.  Remove the chicken and the shrimp from the grill.
6. Clean the grill grids. Place a 15" paella pan on the grill and close the lid for about two minutes, until the pan is hot. Add the chorizo and cook, stirring occasionally, until it starts to brown, and the fat has rendered, about ten minutes. Remove the chorizo, leaving the rendered fat in the pan.
7. Add the onions, seasoned with salt and pepper to the pan and cook, stirring often until soft, about 8 minutes. Add the garlic and cook for 2 minutes. If the pan seems dry, add some olive oil.
   
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color and the liquid has reduced, scraping up any browned bits from the bottom of the pan, about 10 minutes.  Add the remaining paprika and saffron and cook until fragrant, about 1 minute.
9. Add the rice and stir to coat in the tomato mixture.
10. Add the broth and stir to combine. Arrange the rice mixture in an even layer, and bring to a boil.  Mix in the reserved chorizo and bury the chicken (skin side up) in the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
11. Close the grill and continue to simmer, checking occasionally, until the rice grains have swelled, and most of the liquid has been absorbed.
12. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through.  At this point, the rice on the bottom of the pan should have also formed a nice golden crust.
13. Remove the pan from the grill, cover with foil, and let stand for 5 minutes. 
14. To serve, sprinkle parsley over the paella and serve with lemon wedges.