Grilled Chicken and Pork Paella Recipe

Ingredients (19)

• 6 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional (see note)
• 1/2 cup (120ml) extra-virgin olive oil
• 5 medium cloves garlic, minced
• 4 medium yellow onions (1 1/2 pounds; 600g), finely diced
• 1 large green pepper, stemmed, seeded, and finely diced (8 ounces; 225g)
• 1 large red pepper, stemmed, seeded, and finely diced (8 ounces; 225g)
• 1 medium leek, white and light green parts only, washed well and finely diced (10 ounces; 285g)
• Kosher salt
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt
• 4 chicken legs (2 1/4 pounds; 1kg), thighs and drumsticks split
• Eight 2-inch-thick pork tenderloin medallions (about 1 1/2 pounds; 680g total)
• One 14 1/2-ounce (411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
• 1 cup (235ml) sofrito (recipe above)
• 1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
• Large pinch saffron
• 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
• 2 1/2 cups short-grain Spanish rice, such as Bomba and Calasparra (17 1/2 ounces; 495g)
• Lemon wedges, for serving