Cilantro Parsley

Preheat your grill to medium-high heat. Add the paella pan on top and wait for 5 minutes. 
Toast the saffron threads on the pan for 1 minute, moving frequently. Remove.
In a small bowl, crush the saffron threads and dissolve them a cup of hot water. Add a bouillon cube as well and mix well until everything is fully dissolved.
Add the olive oil and heat up the paella pan.
Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside. Add the chorizo slices to the pan and cook until they release their oils and become slightly crispy, about 6 minutes, turning frequently. When you remove, slice the chorizo.
In the same pan, add the minced onion, roasted red pepper and garlic. Sauté until they become translucent and fragrant.
Add the tomato puree or tomato sauce to the pan and cook for a few minutes to deepen the flavors.
Stir in the rice, coating it with the tomato and chorizo mixture. Cook for a couple of minutes to toast the rice slightly.
Pour in the white wine and cook until it evaporates, stirring occasionally.
Slowly add the chicken broth to the pan, stirring gently. Pour in the saffron/bouillon water over the rice and season with salt and pepper to taste. Stir to combine all the ingredients.
Arrange the browned chicken pieces and sliced chorizo in the paella.
Close the grill lid and cook for about 10 minutes. Open the grill lid and add the mussels and the clams, and give it a nice stir. Close the grill lid and cook for another 10 minutes, or until the rice is almost cooked and most of the liquid has been absorbed.
Open the grill lid and add the shrimp in the paella and cook for 5-10 minutes, or until the seafood is cooked through and the clams and mussels have opened.
Remove from the grill and let the paella rest, covered, for a few minutes before serving.
Serve the paella hot, garnished with lemon wedges for squeezing over the dish.