Looks great
@Jason !
That looks to be a 15-16" pan, Yes?
The recipe maybe looks a little "wet"? - 9 cups broth, tomatoes - if you know what I mean
If you want to experiment, and flirt with burning the rice to get the bottom you're looking for, maybe cut the broth to 8 cups and use drier tomatoes?
Did you do the half lit / half unlit charcoal? I'm assuming he's trying to keep a more constant temp.
If so, maybe do a full chimney lit? That's what I did. I have a modded Weber chimney (flipped the bottom - holds more) that I filled short of the top. Starts out hot and fast, but then settles in as you add more ingredients, and turns to a simmer.
If it feels too hot, pull the pan off, for a minute or two, and place it onto your dedicated paella pan cooling kettle. The Green MBH works good for that. What, you don't have a dedicated paella pan cooling kettle?
And I agree, chopped asparagus, green beans...
Yours looks so good, I'm ready to do it again!
practice / eat / practice / eat / practice / eat / practice / eat