Grilled Paella

If using, scrub mussels in shells under cold running water. Remove beards from mussels, if present. In a large Dutch oven combine 4 quarts cold water and 1/3 cup of the coarse salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing two more times. Rinse shrimp; pat dry with paper towels.

In a storage container place mussels (if using), shrimp, peas, parsley, lemon peel, and thyme. Sprinkle chicken with salt and black pepper; place in a second storage container. In a third storage container combine pork loin, sausage, and bacon. In a fourth storage container combine sweet pepper, onion, and garlic. In a fifth storage container combine tomatoes, paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and saffron. Cover each container and chill overnight.

Tote containers of chilled ingredients, the oil, and broth in an insulated cooler with ice packs.

At the tailgating site, prepare grill (with a cover). For a charcoal grill, place an extra-large cast-iron skillet** on grill rack directly over medium-hot coals; add oil to coat evenly. Place chicken, skin sides down, in pan. Grill about 10 minutes or until chicken is brown, turning once halfway through grilling. Remove chicken from pan.

Add pork mixture to pan; grill and stir about 5 minutes or until brown. Add sweet pepper mixture; grill and stir about 5 minutes or until vegetables begin to soften. Add uncooked rice; grill and stir until rice is light brown. Return chicken to pan; stir in tomato mixture and broth. Bring to boiling. Cover and grill for 15 to 20 minutes or until rice is plump but still slightly firm. Stir in shrimp mixture. Cover and grill for 5 to 7 minutes more or until shrimp are opaque, mussels (if using) are open, and chicken is no longer pink (180°F). (For a gas grill, preheat grill. Reduce heat to medium-high. Place skillet on grill rack over heat. Cover and grill as above.)

Discard any unopened mussels. Let stand for 10 minutes before serving.