[Shuie]

Well, now I know what I'm cooking today. There is something magical that happens when the crushed tomatoes start to caramelize in the pan with the garlic, parsley, olive oil, and pork fat rendered from the chorizo. I have never smelled anything that good in any kitchen or from any grease truck in any place I have ever been in the world.

Get the biggest pan that will fit in your oven, grill, or whatever you are cooking on. You should be able to pick up a pretty cheap traditional carbon steel dimpled paella pan anywhere that sells kitchen stuff (Williams Sonoma, etc.). I seasoned my pan in the oven before I used it the first time. I had return an 18" for a 15" because the 18" wouldn't fit.