Paella

[FTTH]

I've got 15 and 18 inch Pata Negras that I bought through La Tienda. The 18 fits my 22.5 kettle though It's a tight fit and the lid doesn't seat as it would without it but you really don't need to worry about that anyway. The lid keeps you from having to cover the dish in paper or aluminum afterwards to heat up the top. Cooking outside with some smoke takes this dish to another level. Once you get going paella cooks pretty quickly. You should have your steps down before you begin.

 

[sdpike]

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