Paella on the Grill

Name: Paella on the Grill
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Moroccan, Mediterranean, Southern, European, Greek, American, African
Ingredients: One 3-pound chicken, cut into 8 pieces; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 8 cups chicken stock; 1 large pinch saffron; 2 pounds clams, scrubbed; 2 pounds mussels, de-bearded and scrubbed; 18 colossal shrimp, tails on, peeled and deveined; Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise; 15 sea scallops, patted dry; 4 lemons, halved; 1 large Spanish onion, finely chopped; 6 cloves garlic, finely chopped; 4 cups short grain paella rice; 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced; 1 cup frozen peas, thawed; 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers); 1 cup chopped fresh flat-leaf parsley