To cook this version of a traditional seafood paella, the grill was used like a stovetop and an oven, simultaneously using direct and indirect heat, giving this dish the smoky wood flavor of being cooked outdoors on an open flame.
3 cups fish stock or low-sodium chicken broth
1/2 pound large shrimp, shelled and deveined, shells reserved
Pinch of saffron threads, crumbled
2 tablespoons extra-virgin olive oil
2 small linsk of fresh chorizo , sliced 1/2 inch thick
2 ripe tomatoes, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 1/2 cups arborio rice
1/2 pound cleaned squid—bodies halved lengthwise, cut into 2-inch pieces
1 pound mussels, scrubbed
2 large lobster tails
1/2 pound jumbo lump crab
1/2 pound fried chicken wings
1 cup roasted red peppers, cut into strips
2 tablespoons chopped parsley
Lemon wedges, for serving
Light the grill.
In a large flame proof saucepan, combine the stock with the shrimp shells and saffron. Squeeze in the lemon, add the half to the saucepan and bring to a simmer. Remove from the heat and let stand for 10 minutes. Strain the broth and discard the solids.
Meanwhile, place a large flameproof skillet or a large cast iron skillet on the grill and heat the olive oil in it. Add the chorizo, cover the skillet and close the grill. Cook over high heat until the chorizo is sizzling and lightly browned, about 5 minutes. Add the tomatoes, garlic and smoked paprika, cover the skillet, close the grill and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes. Add the rice and stir to coat with the tomato mixture. Stir in the shrimp broth. Cover the skillet, close the grill and cook until half of the broth has been absorbed, about 10 minutes. Stir in the shrimp, squid, mussels and lobster tails. Cover the skillet, close the grill and cook until the rice is al dente and has formed a crust on the bottom and side of the skillet and the seafood is cooked, about 8 minutes. Fold in the crab, chicken wings, peppers and parsley and cook just until heated through. Sprinkle with chopped parsley and serve with and lemon wedges.