Paella on the Performer

[HoosierKettle]

There will always be purists but my guess is if you went to Spain and ate paella at various households, they would all taste different.

Take chili or beef stew in America. Almost no two bowls cooked by different households have the same ingredients or taste the same within the same block let alone the country.


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[FTTH]

How much charcoal and what vent settings?  Was the bottom of the rice crispy?

Yes the bottom gets crispy. Once I hear the rice beginning to pop a little I leave it for a second then pull off the grill. I use a single layer of lit charcoal maybe half a chimney and then another quarter of unlit interspersed to keep the heat going. Add wood chips or small chunks for smoke with lid off to give it a hint of smoke. I only close the lid for a short period while it's smoking. You can control the heat a bit with the bottom vents. Carbon steel is thin so it's easy to reduce heat by removing pan from grill until it's just right.


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