Grilled Seafood and Chorizo Paella
Few dishes are as dramatic as an enormous paella, rich with saffron-scented rice and a variety of shellfish. Building it layer by layer at the grill is pure theater. We won’t lie; this dish isn’t easy on the wallet and requires a lot of time—about 2 hours from start to finish. However, the end result is well worth the extra effort! Serve it with generous spoonfuls of allioli, a garlicky Spanish mayonnaise (similar to French aioli). You’ll need a 17- to 18-in. paella pan* (or use two 12-in. cast-iron frying pans).