1. Preheat barbecue to high. Place a roasting pan on the grill and pour in olive oil. Add the sausage, onion, and garlic seasoning paste. Cook until onion is golden brown, about 3 to 5 minutes. Incorporate the tomatoes, two-thirds of parsley, bay leaves, and paprika. Continue cooking until tomatoes thicken and form a paste, about 5 to 8 minutes.
2. Add rice and cook for 2 minutes, stirring continuously. Add broth and wine and bring to a boil. Close barbecue lid and cook 5 minutes. Open lid and gently shake pan from side to side (being careful not to splash hot liquid). Do not stir. Close barbecue lid and continue cooking until most of liquid is absorbed by the rice, about 5 minutes.
3. Open lid and lower temperature to medium-high. Scrape any rice that is sticking to edges of pan. Using tongs, push shrimp into rice and then spread mussels overtop. Close barbecue lid and cook another 5 to 10 minutes, checking every few minutes to make sure the mixture has not dried out (reduce heat if liquids cook off too quickly). Gently shake pan side to side (being careful not to splash hot liquid) or scrape edges to loosen rice from sides. 
4. The dish is done when rice is tender, shrimp is cooked through, and mussels are open. 
5. Remove bay leaves.
6. Garnish with remaining parsley and lemon wedges to serve.

Chef’s secret

Parboiled rice is the key ingredient to this twist on Spanish paella – instant cooks too quickly and long grain not fast enough.