Fideuà de Marisco (Grilled Pasta with Seafood)

Preheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).

Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.

Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.

Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine; cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock; simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.