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1. Core and halve the tomatoes. Discard the skins. Y; set aside.
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2. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, salt pepper.
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Toss to combine and refrigerate.
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3. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
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4. Heat an outdoor grill to high (about 450u00b0F to 550u00b0F). Place a 15inch
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paella pan on the grill, cover, and
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heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally,
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until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. transfer the chorizo to a large bowl; set aside.
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5. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. transfer the chicken to the bowl with the chorizo; set aside.
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6. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally,until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a
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cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
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7. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, 3 minutes. Add the rice and measured salt and stir
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8.Add the broth and stir to combine. Arrange the rice mixture in an even layer.
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Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved
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chorizo and chicken over the rice, (Do not stir the rice from this point on.)
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9. Close the grill and bring the mixture to a lively simmer. Continue to simmer, add shrimp & shellfish hinge down
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10.sprinkle with parsley & lemon wedges
