With the questionable state of the oceans, it is important to rinse the cockles, mussels and clams thoroughly. Remove the intestines from the prawns and thinly slice the onion and garlic. Divide the tomatoes into pieces and chop some leaf parsley. Paella, here we come. Paella para siempre Ignite your BBQ so that it can do what it is meant to do and strategically place the orange wood between the charcoal. Put the paella pan (Valencians call it a paellera by the way, impress your guests) on the grill and heat it up a bit. Add a generous dash of olive oil to the pan and fry the onion and chorizo. When the chorizo hardens a little, it is time to add the garlic. Then add the shelled broad beans while stirring. Then fry the prawns and finally the tomatoes. Put the rice in the paella pan. Fry it thoroughly for a while, so that the rice can absorb the flavours from the pan. Add the fresh gravy, wine and just as much hot stock until the paella is just covered. Do not forget to add the saffron threads and the water. Now just cut the chicken into pieces and add it. Cook the rice soft and the chicken ready in approx. 25 minutes. Only add all the shellfish in the last 10 minutes. Put some small lumps of butter around it. God bless the grip, so try not to stir too much as it will not benefit the dish. In those last minutes, you want to create a nice golden crust. Garnish with parsley and pimentón.