1. Get a paella pan
    Bb5eb953 d3a0 4451 a928 54ea68a812be
    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. Use this recipe
    I used this as a launching point, and then tweaked, and edited a condensed version as follows. http://bit.ly/1Ker8CS
  3. Grate the tomatoes. Discard the skins. Dice the onions, garlic, chorizo, and parsley. Hydrate the saffron threads. Slice the lemons.
    4cce0ea7 ef40 4c01 9b91 6667c83f07c0
  4. Salt, pepper, and paprika the shrimp and chicken. Scrub and debeard the mussels.
    5958fdf4 d8b2 481b 9ea1 f0c2f8166b79
  5. Do all of the prep before lighting the coals
    2d1a9fd4 76c9 489a acaa b6104c4107b1
    The cooking process goes fast and you will want to relax with a beverage while the goals grey.
  6. Brown the chorizo and chicken in olive oil. Remove.
    Ba57a422 7849 4f4f bf57 89d084033e56
  7. Saute onions. Add tomato, garlic, rice and spices. Mix until each rice granule is coated and toasted.
    7b4817ea ba18 4ee9 b2d6 56732fb5d3d2
  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.
    38ce2ff9 e490 4a22 8bff f177a5ed68d2
  9. Post a pic on Instagram
    7cbf4d75 d322 4d33 8b72 798041f5ee0b
  10. Make sure to get some of the brown bits on your plate.
    7578f93b 4a17 4953 bc40 41bc67d09a6d
  11. Serve with fresh lemon.
    45375f92 7e65 4976 bdfd fe03c94d2e9a