Grilled Paella Mixta (Paella with Seafood and Meat)

Ingredients

• 2 medium lemons, cut into 8 wedges each, for serving
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 16 mussels, Manila clams, or a combination, scrubbed
• 4 cups (1 quart) low-sodium chicken broth
• 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
• 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
• 1 large pinch saffron threads
• + 8 more ingredients
• • 2 medium garlic cloves, finely chopped
  • 1 medium yellow onion, small dice
  • 8 ounces smoked Spanish chorizo, cut into ¼-inch-thick rounds
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • Freshly ground black pepper
  • 1 teaspoon smoked Spanish paprika (pimentón dulce)
  • 16 large shrimp (about 12 ounces), peeled and deveined
  • 2 medium, ripe tomatoes (about 12 ounces)

Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside. Place the shrimp in a medium bowl, add 1/4 teaspoon ...

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