1. 1.
    Get a paella pan
    I use a 14" Lodge cast iron. Make sure it fits on your barbecue. This is a good investment because now you can bbq virtually anything.
  2. 2.
    Use this recipe
    I used this as a launching point, and then tweaked, and edited a condensed version as follows.
  3. 3.
    Grate the tomatoes. Discard the skins. Dice the onions, garlic, chorizo, and parsley. Hydrate the saffron threads. Slice the lemons.
  4. 4.
    Salt, pepper, and paprika the shrimp and chicken. Scrub and debeard the mussels.
  5. 5.
    Do all of the prep before lighting the coals
    The cooking process goes fast and you will want to relax with a beverage while the goals grey.
  6. 6.
    Brown the chorizo and chicken in olive oil. Remove.
  7. 7.
    Saute onions. Add tomato, garlic, rice and spices. Mix until each rice granule is coated and toasted.
  8. 8.
    Add broth and mix until even. This will be the last time you mix. Drop in chicken and sausage. Cook until rice is near done. Add seafood. When done sprinkle parsley and let moisten.
  9. 9.
    Post a pic on Instagram
  10. 10.
    Make sure to get some of the brown bits on your plate.
  11. 11.
    Serve with fresh lemon.