Looks great Franz. It's always interesting seeing food and traditions from the other side of the world. If you ever buy another Paella pan in the future I'd suggest a thin Spanish pan made of tin. There's a few good on line sources like LaTienda etc. They are inexpensive and it's a lot easier to get a great soccorat with a thin pan. Paella on the BGE has become a staple here in the summer. I just wish I could buy head on shrimp like that more often !
Originally Posted by franzb69
i use a smaller carbon steel paella pan/paellera (30cm) for family sized servings. only used this large pot for larger cooks like this. =D
can't really make paella good for 50 in a small pan like that. lol.