So-Cal Paella on the Grill

Ingredients

• 1 chorizo sausage
• 1 large artichoke heart, trimmed and cut into sixths (optional; or use canned or jarred artichoke hearts, drained; there’s no need to grill them before assembling the paella)
• Extra virgin olive oil for oiling the artichoke, if using
• Salt
• pepper
• 1 teaspoon saffron threads
• 3 tablespoons extra virgin olive oil
• 12 chicken wings, tips removed, cut in half For the sofrito:
• 1 large onion, finely chopped
• 1 red bell pepper, cut into 1/4-inch strips
• 2 cloves garlic, thinly sliced
• 3 tablespoons finely chopped flat-leaf parsley
• 1 ripe tomato, seeded and cut into 1/4-inch dice
• Coarse salt (kosher or sea) and freshly ground black pepper
• 3 cups Valencia-style rice, such as Bomba or Calasparra
• 1 cup dry white wine
• 8 to 10 cups chicken stock (preferably homemade)
• 20 mussels, bearded and scrubbed
• 8 Santa Barbara prawns or jumbo shrimp, split lengthwise
• 6 ounces cleaned squid, cut into 1-inch pieces and skewered on bamboo skewers
• 6 ounces sugar snap peas, strings removed