Dice the onions.

In a saute pan on the grill, sweat diced onions in olive oil.

Add curry powder, turmeric, and ancho powder with a little water.

Cook the spice mixture for 10 minutes.

Slice the chorizo sausage.

Add sliced chorizo to the pan and render the fat.

Add rice to the pan and coat with the rendered fat and oil.

Add water and cook until rice is al dente.

In a separate saute pan on the grill, steam the rice.

On the grill, cook chicken thighs until done.

Cook littleneck clams until they open.

Cook shrimp until pink and opaque.

Cook sea scallops until seared and cooked through.

Cook asparagus until tender-crisp.

Cook mussels until they open.

Cook lobster claws and tail until heated through.

On a large plate, paella pan, or soup bowl, spoon out the rice mixture.

Arrange the cooked chicken and shellfish on top of the rice.

Serve immediately.