This impressive and subtly smoky paella—studded with lobster, shrimp, clams and chorizo—cooks on the grill in one big pan. Make sure to use a large pile of coals that will stay hot for an hour or so. More Paella Recipes
You can ask your fishmonger to cut up the lobster for you.
The smoky flavors of this paella match well with Syrah, which often takes on a smoky (and bacony) character, especially when aged in French oak. California's Santa Barbara area has become the state's premier Syrah source in recent years.