Grilled paella

Ingredients:

• 1 chicken weighing 1.3 kg, cut into 8 pieces
• 1/4 cup canola oil
• 8 cups chicken broth
• 1 large pinch of saffron
• 1 kg of washed shellfish
• 1 kg mussels, washed, with beards cut off
• 18 jumbo shrimp with tails, shelled and deveined
• 2 lobsters, weighing 1 kg each, boiled until half-cooked in salted water for 12 minutes, cut in half lengthwise
• 15 sea scallops, dried with a towel
• 4 lemons, cut in half
• 1 large onion, finely chopped
• 6 cloves garlic, finely chopped
• 4 cups short-grain paella rice
• 450 g Spanish chorizo ​​sausage or any smoked spicy pork sausage, thinly sliced
• 1 cup frozen peas, thawed
• 1 can pequillo peppers, chopped or thinly sliced ​​(6 – 8 pods)
• 1 cup chopped parsley

Preparation:

1. Light a few chimney starters with charcoal until the briquettes burn down and become covered in gray ash. Pour the coals into the center of the bottom of a large round grill, install the grate, and close the lid. Let the grill preheat for about 30 minutes before cooking.
2. Brush the chicken with a little canola oil and season with salt and pepper. Arrange the chicken pieces skin-side down on the cooler side of the grill, near the edges, to cook slowly over indirect heat. Cover the grill with a lid. Bake the chicken until golden brown on both sides, about 12 minutes for breasts and 15 minutes for thighs and wings. Transfer to a baking sheet. Cut the breasts into 3-4 pieces.
3. Pour into a small saucepan chicken broth, sprinkle with saffron, and bring to a boil on the hot side of the grill or burner. Add the clams, cover, and cook until they open, 8 to 10 minutes. Transfer the clams to a bowl. Add the mussels to the broth, cover, and cook for 5 minutes, until they open. Transfer the mussels to a bowl. Remove any unopened shells and discard.
4. Lightly brush the shrimp, lobster slices, scallops, and lemon slices with oil. Season with salt and pepper on all sides. Grill the shrimp for 1 minute per side. Grill the lobsters, cut-side down, until cooked through, about 5 minutes. Remove the claws and tails, discarding the rest. Grill the scallops for 1 minute per side. Grill the lemon, cut-side down, for 45 seconds. Transfer all ingredients from the grill to a baking sheet.
5. Heat 3 tablespoons of canola oil in a large paella pan over direct heat. Add the onion and cook until soft. Then add the garlic and cook for another minute. Add the chorizo ​​and cook, stirring occasionally, for 5 minutes, until crisp.
   
   Then add the rice to the pan and stir constantly for a few minutes. Add broth 1 cup at a time and, stirring constantly, cook the rice until al dente, about 25 minutes.
6. Place the chicken, clams, shrimp, lobster, scallops, peas, and piquillo pepper on top of the rice. Squeeze the juice of 4 lemon halves and arrange the remaining 4 lemon halves on top of the rice. Sprinkle with parsley, stir, lifting the rice from the bottom of the pan, and serve.
   
   This dish complements the bouquet of white wine made from Pinot Gris grapes well.