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1
Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash.
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2
Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill.
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3
Let heat for at least 30 minutes before cooking.
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4
Brush the chicken with some of the canola oil and sprinkle with salt and pepper.
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5
Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on.
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6
Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings.
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7
Remove to a sheet pan.
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8
Cut the breasts into 3 or 4 pieces.
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9
Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner.
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10
Add the clams, cover and cook until the clams open, 8 to 10 minutes.
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11
Remove the clams to a bowl.
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12
Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes.
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13
Transfer to a bowl.
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14
Discard any shellfish that don't open.
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15
Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides.
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16
Grill the shrimp for about 1 minute per side.
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17
Grill the lobster cut-side down until charred and just cooked through, about 5 minutes.
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18
Remove the claws and the tails but leave the shells on; discard the bodies.
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19
Grill the scallops until slightly charred and almost cooked through, about 1 minute per side.
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20
Grill the lemon cut-side down until charred, about 45 seconds.
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21
Remove all ingredients to sheet pans.
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22
Heat 3 tablespoons canola oil in a large paella pan over direct heat.
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23
Add the onions and cook until soft.
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24
Add the garlic and cook for 1 minute.
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25
Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
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26
Add the rice and cook, stirring constantly, for a few minutes.
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27
Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
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28
Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice.
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29
Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice.
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30
Scatter the parsley over the top.
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31
Stir gently to bring some of the rice up from the bottom, and serve.
