Paella with chicken, chorizo and seafood, cooked over charcoal, with house-made stock

Gather chicken backs, feet, necks, thigh bones and drumstick knuckles for the stock.

Peel and devein the shrimp: pull off the head and shell, optionally leaving the last segment and tail; cut gently along the back with a sharp paring knife and remove the vein.

Add the shrimp shells, studded onion, garlic, leek, carrot, celery, thyme, black peppercorns, white wine and water to the bones; bring to a boil and simmer 4 hours without stirring, skimming impurities.

Strain through cheesecloth, cool and refrigerate overnight, then scrape off the fat.

One hour before cooking, bring the stock to a boil, mix in the saffron, cover and set aside.

Wash the bell peppers, remove stems, membranes and seeds, and cut into about half-inch squares. Dice the onion.

Smash the garlic cloves, peel, sprinkle with salt and mash and scrape with the knife into a paste.

Peel and slice the chorizo, dicing half the slices small. Clean the squid in ice water, pat dry and slice.

Debeard and scrub the mussels and scrub the clams; to purge sand, soak them 45 minutes in cold salted water with cornmeal.

Heat a large skillet or paella pan over charcoal, add olive oil and salt and sear the chicken thighs and drumsticks on both sides; remove.

Cook the diced chorizo with the garlic until fragrant.

Add the onions and bell peppers and cook about 5 minutes; transfer to a bowl.

Sauté the squid with a drizzle of olive oil a few minutes and remove.

Return the pepper mixture to the pan, add the rice and cook 3 minutes.

Pour in the hot saffron stock, stir in turmeric and cayenne to taste, add the sliced chorizo and the chicken, cover and cook 10 minutes.

Add the squid, lemon confit, piquillo peppers, shrimp, clams and mussels; cover with foil and a lid and cook 10 minutes more.

Garnish with blanched English peas and lemon wedges.