Apologies for just responding now. But sometimes things just get away from you.
The pan is 22 inch which I purchased at Paellapans.com. Sarah the owner was the editor for Fine Cooking magazine very knowledgeable.
She has recipes you can follow. However I used Jose Andre's sofrito recipe since it really makes the dish.
Also, one key to a greater Paella as the socarrat. Just close the lid on your Kamado for about 5 minutes at the end.
If you don't want seafood, you can add anything, chicken, pork, sausages, etc.
Hope this helps
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Always thinking about what to smoke next
Gator Pit Offset46X24
Pit Boss Kamado 24
26.75 OTG
330 Weber Gas
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