Grilled Chicken and Pork Paella | Dinners | Umami

Ingredients

• 6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
• 1/2 cup (120ml) extra-virgin olive oil
• 5 medium cloves garlic, minced
• 4 medium yellow onions (1.5 pounds/600g), finely diced
• One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
• One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
• One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced
• Kosher salt
• 1/4 cup (60ml) extra-virgin olive oil
• 4 chicken legs (2 1/4 pounds; 1kg), thighs and drumsticks split
• 8 pork tenderloin medallions (about 1 1/2 pounds/680g total)
• One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
• 1 cup (235ml) sofrito
• 1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
• Large pinch saffron
• 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
• 2 ½ cups (17 1/2 ounces; 495g) short-grain Spanish rice , such as Bomba and Calasparra
• Lemon wedges, for serving