In the past I have used a large 14" pan with sloped sides to make my paella outside. Not ideal...it's not the correct pan. But it worked for the time being. This year I would like to order myself a paella pan fit for 7-10 servings.
In the past I would, loosely, follow something like this recipe, from LaTienda. I would alter mine to fit available vegetables, meats, etc. that I happened to have in the house.
Two things that I haven't been able to find locally are bomba rice and Spanish chorizo. I'll probably end up ordering some bomba rice just to see how it differs in taste/texture/aroma, but I'd really like to find the Spanish chorizo! (I'm going to the Cubs home opener...which means I'll be picking up some Iberico ham...which means I'll look for the chorizo at Fox & Obel.)
We've covered the fact that I don't have the proper equipment and that I use an (admittedly) loose translation of the ingredients list. But before we go on to talk about what makes an authentic home cooked Paella (rabbit, snails etc) or a nice meat/seafood variation...I suppose I should describe my heat source.
For heat I usually use my Weber Kettle with lump charcoals underneath. I've got the little flip-wings in my grate so it allows me a little access to adjust my coals during cooking. I have also attempted to cook paella on the stove top in the winter time, with less than stellar results.
I've come to the conclusion that paella is one of those dishes that's better made at home than ordered in a restaurant (much like Ossobuco). It's a difficult thing to pick out one item that stands out to me as my favorite in paella. It's more so the "everything" of the dish that makes it sooooo tasty. (now to contradict myself) But I would say tht my favorite thing about paella is when that "everything" gets into the rice! Oh it's sooooo good!
I would love to listen to anything and everything you can tell me about your paella knowledge or experiences.
THANKS! (yes I know I was shouting ;)