Hey guys!!!!!

You know more about paella that me. I have never cooked a paella in my life. Glad to see it has a good fan base in the States :)

Dottore, you must be the only person that actually read the recipe

What I really wanted to get, because of my copper fetish, is a 2.5mm heavy copper stainless-lined French-made paella pan. However, I'm not spending $450 before I've cooked the dish even once. So, the $30 pan it is, then maybe have someone who's visiting Paris buy me one from D'Hillerin.

Then I'll use the $30 pan for "camping Paella".

Sounds like a plan.

I use an all-clad heavy bottomed paella pan (see below) for the reasons I mentioned. Works great on a stove top, and avoids the uneven cooking you often get with the thin "original" paella pans.

http://forums.pelicanparts.com/uploa...1241803934.jpg

Hey, I entertain a lot, and cooking is a passion of mine.

The same tip goes for fish soup by the way. Substitute half (or all) of the fish-stock with chicken stock for a much richer taste.

You could also call the Spanish Table store in Seattle and get some tips. They are super nice and I'm sure they would be happy to help you out. I used to live above their store in the Pike Place Market, and pretty much everything in the store was awesome.

Thanks to everyone for the help and advice. Dinner was a hit.

I used the 18" pan in my fire pit, swiped a rack from the stove and used charcoal.

Made what I gather is the traditional and original paella from Valencia. Chicken, rabbit, and snails. Plus white and green beans, artichokes, onion/garlic/tomatoe, chicken stock.

The only tricky part was skinning and deboning the snails.

BBQ'd a mess of pork ribs as well. A gallon of sangria, some gallettes for dessert. Good times were had.

And now I have a gallon of chicken/rabbit stock in the freezer, hurrah.

I'd like to hear some more about that!

Tricky little buggers. Lightning quick with sharp teeth.