Clams, mussels, and shrimp join chicken, chorizo, and rice for a hearty one-pan meal. Enjoy this grilled Mediterranean recipe for a tasty weeknight meal or summer dinner party.

Grilled Spanish Paella

Peel shrimp, leaving tails attached. Cover and refrigerate. Rinse mussels and clams; soak in cold water for 15 to 20 minutes.

Preheat a charcoal or gas grill with a greased grill rack and two grilling zones: direct grilling over medium-high heat (375 degrees) and indirect grilling over medium heat (350 degrees).

Pat chicken thighs dry; season with 1/4 teaspoon salt and black pepper. Grill 6 to 8 minutes over direct heat or until browned, turning halfway through. Cut partially cooked chicken into 1-1/2-inch pieces; set aside.

Place a 12-inch cast iron skillet over direct heat. Add olive oil; heat 2 minutes. Add chorizo, onion, garlic, and paprika. Cook 3 minutes, stirring frequently. Add rice; cook and stir 3 minutes. Stir in chicken broth, bay leaf, remaining 1 teaspoon salt, and saffron. Top with red bell pepper. Cover with tight-fitting lid; cook 15 minutes.

Move skillet to indirect heat. Drain mussels and clams; add to rice mixture; stir. Cover and cook 6 minutes.

Stir in chicken, shrimp, peas, and lemon juice. Cover and cook 8 to 12 minutes or until mussels and clams open, chicken reaches 165 degrees and shrimp reach 145 degrees. Discard unopened mussels and clams.

Move skillet to direct heat; cook, uncovered, 2 to 3 minutes or until mixture begins to sizzle. Remove bay leaf. Garnish with parsley, if desired.