Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside.

Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo.

Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes).

Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds).

Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat.

Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards.

Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed.

Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes.

Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!