1. Coarsely grate tomato plants right into a bowl and discard skins. Put onion and peppers in another bowl. Measure garlic clove, paprika, and salt right into a normal size bowl. Put grain inside a bowl, sea food in another, and chorizo inside a third.
2. Heat a grill to medium (350° to 450°). Meanwhile, toast saffron inside a large saucepan over medium heat on the stove, stirring, until aromatic, a couple of minutes. Add 6 cups broth and also the wine, cover, and produce to some boil over high temperature. In a tiny covered saucepan, bring remaining 3 cups broth to some boil. Carry all ingredients, a 17- to 18-in. paella pan, a lengthy-handled wooden spoon, a slotted spoon, and oven mitts towards the grill.
3. For charcoal, add 15 briquets to fireplace right before cooking and prepare with lid off until step 7. For gas, keep lid closed while you prepare. Heat paella pan on grill. Add 3 tablespoons of. oil, then chorizo, and brown the sausage, stirring, about a few minutes. Using slotted spoon, transfer chorizo to bowl.
4. Saut onion and peppers in pan until onion is softened, about a few minutes. Stir in tomato plants and prepare, stirring frequently, until liquid evaporates and paste turns a shade more dark, ten to twelve minutes. Stir in remaining 1/4 cup oil and also the garlic clove mixture prepare, stirring, thirty seconds. Stir in grain until evenly coated, then pat out level.
5. Carefully pour hot saffron liquid over grain and scatter chorizo on the top. Check to be certain grill and liquid in pan are level. As needed, reduce gas or air flow in vents on lid and also at base of grill (for charcoal grill) to keep a stable simmer. Prepare 12 minutes.
6. Pour enough hot plain broth over paella so grain is simply covered in liquid (you might not utilize it all). Arrange mussels around rim of pan, almost touching, pushing them into liquid. Arrange any remaining mussels, the clams, and so the shrimp over paella in liquid.
7. Cover grill and prepare paella until clams and mussels open (discard any which are unopened) and grain is al punto (al dente), another six to ten minutes. Carefully remove paella from grill and hang on the heatproof place. Drape with sponges and let stand about a few minutes. Sprinkle with parsley and serve with Allioli.
*Find paella pans at kitchenware stores or online. Search for Spanish paprika, grain, and chorizo (not soft Mexican-style chorizo) in well-stocked supermarkets or online.
