For the mixed grill, pour 1/2 cup EVOO, 4 cloves garlic, half the oregano, half the parsley, half the scallions and 1 sliced lemon into a food storage bag. Season chicken with salt and pepper or poultry seasoning and add to bag. Marinate 1-3 hours.
Place remaining ingredients for marinade in separate plastic bag. Season shrimp and add to bag. Marinate 1-3 hours.
Preheat an outdoor grill or grill pan to medium-high heat. Grill chicken 12 minutes, cook shrimp until pink and firm. Cook chorizo until crisp and marked.
For the rice salad, heat stock with saffron over low heat.