Paella on the Grill

Name: Paella on the Grill
Prep time: 1 h
Cook time: 1 h 10 min
Yield: 10
Ingredients: One 3-pound chicken, cut into 8 pieces; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 8 cups chicken stock; 1 large pinch saffron; 2 pounds clams, scrubbed; 2 pounds mussels, debearded and scrubbed; 18 colossal shrimp, tails on, peeled and deveined; Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise; 15 sea scallops, patted dry; 4 lemons, halved; 1 large Spanish onion, finely chopped; 6 cloves garlic, finely chopped; 4 cups short grain paella rice; 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced; 1 cup frozen peas, thawed; 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers); 1 cup chopped fresh flat-leaf parsley

Paella on the Grill was pinched from <a href="http://www.foodnetwork.com/recipes/bobby-flay/paella-on-the-grill-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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One 3-pound chicken, cut into 8 pieces

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1/4 cup canola oil

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Kosher salt and freshly ground black pepper

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8 cups chicken stock

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1 large pinch saffron

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2 pounds clams, scrubbed

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2 pounds mussels, debearded and scrubbed

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18 colossal shrimp, tails on, peeled and deveined

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Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise

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15 sea scallops, patted dry

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4 lemons, halved

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1 large Spanish onion, finely chopped

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6 cloves garlic, finely chopped

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4 cups short grain paella rice

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1 pound Spanish chorizo (a cross between hard and soft), thinly sliced

•

1 cup frozen peas, thawed

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1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)

•

1 cup chopped fresh flat-leaf parsley

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