Grilled Paella

Handful of wood chips (optional)
One large pinch saffron
2 tbsp. parsley (optional)
2 1/4 qts. chicken broth
1/4 c. olive oil
Salt and pepper
1 medium onion, finely chopped
1 tbsp. garlic, minced
4 c. short-grain rice
1 1/2 lb. jumbo shrimp, peeled, de-veined, chopped
2 pounds chicken
2 dozen little neck clams, cleaned

*You can substitute seafood with what's fresh, local, and/or available! Also great with chicken. Click your location for a list of sustainable seafood:
West Coast
Central U.S.

Soak wood chips in water if using. In a large pot, stir saffron into broth and set over medium heat. Keep warm once hot. 

In an 18 inch paella pan, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear all sides in hot olive oil. Transfer the chicken to a plate.

Light charcoal grill. Return paella pan to stove and set over medium-high heat. When hot, add onion and cook about 4 mins. Add garlic and stir until fragrant. Add rice and stir to coat. Season with salt and pepper.

Bring chicken stock, paella pan, chicken and other ingredients near the grill. When all the coals are lit, quickly stir the shrimp into the rice, then add 2 quarts of the chicken stock. Add clams hinge-side up and add chicken on top.

Using tongs, remove grill grate. Drain wood chips and drop them into the fire. Replace the grate and set paella pan on it. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If rice isn't done yet, add another cup of chicken stock and return to fire for 5-7 mins. Season with salt and pepper to taste, top with parsley.