Paella Recipe

Heat up one cup of water or broth and add a pinch of saffron to the hot water. Set it aside until you are ready to start adding liquid to the paella.
1 pinch saffron , 1 cup water
Prepare your grill to cook on indirect heat. One side will be hot, the other low.
Set the paella pan on the hot part of the grill and add the oil.
¼ cup avocado oil
Add the chorizo and sauté until it is slightly brown and some of the chorizo flavors have come out into the pan.
6 ounces Spanish chorizo
Add the diced chicken breast to the pan and sauté until the chicken in cooked through.
3 chicken thighs
Add the onions and the garlic to the pan. Sauté until the onions are translusent.
1 medium onions, 1 clove garlic
Add the tomatoes to the pan and cook for a few minutes.
½ cup diced tomatoes
Add the rice to the pan and sauté for a few minutes. You want to toast the rice a bit.
2 cups bomba rice
Add the wine to the pan. Stir the rice and cook until the wine in completely absorbed.
½ cup dry white wine
Add the saffron-infused liquid to the pan. Stir and cook until the liquid is completely absorbed.
Add the remaining broth to the pan. [note]
4 cups chicken broth
Allow the rice to cook for about 15 to 20 minutes until the majority of the liquid is absorbed.
Add the seafood in the last 15 minutes of cooking.
½ pound mussels, ½ pound cockles, 1 pound large prawns