Easy Grilled Paella

Ingredients

• 3 cups fish stock or low-sodium chicken broth
• 1/2 pound large shrimp, shelled and deveined, shells reserved
• Pinch of saffron threads, crumbled
• 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• 6 ounces fresh chorizo (2 small links), sliced 1/2 inch thick
• 2 ripe tomatoes, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 1/2 cups Calasparra or arborio rice (about 10 ounces)
• 1/2 pound cleaned squid—bodies halved lengthwise, scored in a crosshatch pattern and cut into 2-inch pieces
• 1 pound cockles, scrubbed
• 1/2 pound jumbo lump crab
• 1 cup roasted red peppers (5 ounces), cut into strips
• 2 tablespoons chopped parsley
• Hot sauce and lemon wedges, for serving

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