Cut chicken into serving-size pieces and chorizo into 1/2″ thick rounds. You’ll need one whole chicken, cut into serving-size pieces, or 10 thighs.
Slice red pepper and chop onions and tomatoes; set aside.
Next, start the grill. When the coals on the grill are covered in white ash, begin cooking. Assemble all ingredients on a table near the grill, so that you can stay in the area and monitor the cooking.
Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up.
When hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.
Once the onions are translucent, add the chicken and cook, stirring constantly, about 15 min. Add chorizo and cook, stirring often.
Add the rice, sprinkling in the form of a large cross on the pan. (Have approximately 1 lb of rice on hand for this.)
Stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
Add saffron threads to the chicken broth and stir. Slowly pour broth into a pan until pan contents are covered.
Spread ingredients evenly over bottom of the pan. Arrange mussels around outside edge of the pan, pointing up.
Place clams in a pan, distributing them evenly around the pan.
Add slices of pepper on top. Allow simmering, cooking rice.
Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.) Three to 5 minutes before the rice is cooked, place the shrimp in the pan, distributing evenly. When rice is almost cooked, sprinkle peas over the pan.
When rice is cooked, remove from heat and cover with aluminum foil or large tea towel 5-10 minutes before serving.
Slice lemons into wedges and serve.