[Al Equihua]

Hey, there's nothing better thant making a paella (rice cooked in a pan called paella) with a glass of sangria, wine or a homebrew.... specially the last one

im a paella fan and i also make it for catering when my friends told me to do it...
we got a Paella contest and this photo is last years paella and wine festival in Tijuana!!
ill be posting my recipe soon, this year i took my Weizen to the festival... it suppost to be just a Wine not beer but,, i was proud to share my homebrews with my family and friends.

[dbeechum]

That's one big paella.

mmm...

[bluesman]

Holy clamatillos en la sarten batman!

That's one big bowl of arroz Al. 

[capozzoli]

Very cool! where did you get the pan, looks big.

I have been thinking of making a big paella pan.

[bluesman]

Very cool! where did you get the pan, looks big.

I have been thinking of making a big paella pan.

You could probably fit that baby right on your shop table Cap. 

[jaybeerman]

Oh man does that make me hungry!  Thanks for sharing; I got a little vicarious enjoyment out of it.

[The Professor]

That looks incredible.
Can we come over for the leftovers?

[nicneufeld]

I love paella, its a very fun dish to do live fire.

Here's one of mine, not quite so pretty!  The wife isn't keen on shellfish so I keep to chicken and chorizo, and veg of course.  It gets its golden hue from being smoked towards the end with the lid on with some hickory on the fire.  Gets a nice crust, too!

Edit: it would help to include the picture!!! 

[euge]

That looks fabuloso. You've fallen in with a bunch of foodies Al. 

[phillamb168]

Mmmmmmm MMM. That looks great. They have paella stands at some of the markets around here, huge, huge paella pans full of the stuff. Can't say it looks better that what you posted Al :-)

My father-in-law does an excellent paella, with the exception of the shrimp. They're head-on, which I just can't stand, and they're way, WAYY too salty. Give me some paella with only chorizo and squid, where the chorizo and some of the rice have stuck to the bottom of the pan and gotten nice and crispy, and I'll give you free beer.

BTW at least living in Europe I can get real chorizo, the rock-hard stuff from spain, and not that sausage-y stuff you guys have out there. 

[jeffy]

BTW at least living in Europe I can get real chorizo, the rock-hard stuff from spain, and not that sausage-y stuff you guys have out there. 

Living in Tampa, I can go to any grocery store and find three or four different kinds of chorizo, some with Spanish only labels.  I like the soft stuff that you have to squeeze out of the casing.

[SpanishCastleAle]

Went to Jaleo's in the new Cosmopolitan Casino/Hotel in Vegas and took this pic of the paella station.  He was making Paella Valencia, they only make Paella once a night. I didn't have any, I just had tapas and a clara (beer mixed with lemonade with some rosemary).  We've made it as a big family Christmas Eve dish before, getting the crust on the bottom just right is what sends it over the top.
 

[phillamb168]

BTW at least living in Europe I can get real chorizo, the rock-hard stuff from spain, and not that sausage-y stuff you guys have out there. 

Living in Tampa, I can go to any grocery store and find three or four different kinds of chorizo, some with Spanish only labels.  I like the soft stuff that you have to squeeze out of the casing.

Chorizo != chorizo fresco [http://en.wikipedia.org/wiki/Chorizo]

[deepsouth]

wow, that is some great looking stuff.  i bought a pan, but haven't been brave enough to try to make it yet.

[bluesman]

I love paella, its a very fun dish to do live fire.
Edit: it would help to include the picture!!! 

That looks really good nic.

I don't have a pan and haven't tried an authentic recipe yet but would love to give it a shot. Maybe in the fall when the weather cools down a bit. I'd like to use clams and shrimp.