Lobster Paella On The Grill

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6 cups chicken stock or low-sodium broth

1/4 cup extra-virgin olive oil

8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds)

Salt and freshly ground pepper

3 chorizo sausages, cut into 1-inch chunks (about 1/2 pound)

2 medium onions, coarsely chopped

3 bell peppers—preferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips

6 garlic cloves, thinly sliced

3 cups medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces)

1/2 teaspoon saffron threads

Two 1 1/4-pound lobsters—tails split lengthwise, claws and knuckles cracked and heads discarded (see Note)

2 pounds large shrimp, shelled and deveined

1 pound littleneck clams, scrubbed

1 pound mussels, scrubbed and debearded

Lemon wedges, for serving

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