Instructions

1. Preheat charcoal/hardwood or gas grill to medium-high heat (400-415 degrees; see above notes for reasons I prefer using a Big Green Egg). Soak saffron in wine and stock; reserve.
2. Season both sides of chicken with kosher salt, freshly ground pepper and paprika. Heat dry paella pan a minute over coals, then add olive oil to lightly cover  bottom of pan on grill grate. When oil is hot, add the chicken and sear until golden brown on each side.
3. Stir onions into pan around chicken and when just softened, add chorizo. When  beginning to sizzle, add the garlic and cook 30-60 seconds, stirring to insure it does not burn. Then stir in rice; heat two minutes (without stirring), then  pour saffron-wine-stock mixture into pan.
4. Cover grill with lid (see above notes), let the rice bubble and cook until just beginning to tenderize and some stock remains, but is not soupy, about 15 minutes. If soupy, continue cooking until reduced.
5. Tuck clams and tomatoes into rice and cover and cook 3 minutes. Then tuck mussels, scallops, and shrimp into mixture and cook until clams and mussels are open and scallops and shrimp are just cooked through, adding peppers and peas in the last minute of cooking time. Serve with lemon wedges.