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1
If using, soak the wood chips in water.
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2
In a large pot, stir the saffron into the chicken broth and set over medium heat.
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3
Once hot, lower the heat and keep warm.
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4
In an 18-inch paella pan, heat the olive oil over medium-high heat.
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5
(A large, wide, shallow, flameproof saucepan may be substituted or, in a pinch, an enameled Dutch oven.)
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6
Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil.
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7
Transfer to a plate.
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8
Cook the chorizo in the same pan until it starts to brown.
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9
Transfer to a second, paper-towel-lined plate.
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10
Remove the pan from the heat.
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11
Light a charcoal grill with about a large cereal boxs worth of charcoal.
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12
Return the paella pan to the stove and set over medium-high heat.
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13
When hot, add the onion and cook until translucent, about 4 minutes.
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14
Add the garlic and stir until fragrant, then add the rice and stir to coat.
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15
Season with salt and pepper.
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16
Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill.
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17
When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock.
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18
Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice.
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19
Nestle the chicken on top.
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20
Using thick gloves and a pair of tongs, carefully remove the grill grate.
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21
Drain the wood chips and drop them into the fire.
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22
Quickly replace the grill grate and set the paella pan on the grate.
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23
Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes.
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24
If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes.
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25
Season with salt and pepper to taste and, if you choose, top with parsley.
