I got a 14 inch paella pan from paellapans.com, which is the larges that will fit in the large egg since the handles, at the level they are placed come out to the edge of the egg. In fact, I had to handle the pan by the sides with gloves. The Spanish ingredients can be found at a number of places on the web if you do a search. I have no favorite at this point.[p]I did the whole thing (except for heating the stock) on the egg. This is not a very good idea because each time you lift the lid to stir, there is a pretty big temperature drop. Perhaps some of you more experienced eggheads can provide an efficient means of sauteing and boiling down the stock, but I was quite inefficient.[p]Next time I plan to start the dish in the kitchen and finish it in the egg at something like 450 degrees for as long as I think I can get away with it (at least 15 minutes). The reason is to enhance the the possibility of getting the carmelized crust at the bottom, a delicacy called soccorat. As it was I got a tiny bit and it was amazingly good.[p]Recipe (for next try):[p]Saute:
1/4 pound of chorizo (I use Spanish, but Mexican might be okay), cut into small pieces for one minute in
1/4 cup of extra virgin olive oil.
1 chopped small onion.
1 chopped red bell pepper
3 cloves of minced garlic
and saute until the pepper goes a bit soft.
1 1/2 Arborio short grain rice (must be Italian or Spanish short grain) and stir to make sure that the rice coated with oil. Maybe a minute or two.
3 cups of very hot stock infused with a pinch of saffron and 2 tsps of Spanish paprika (I used picante -- you could add a bit of cayene to a mild paprika)
1/2 lb. of Serrano ham (or other high quality, very tasty ham, cut into small pieces.
1/4 cup of Euro-type green olives, pitted and chopped
1/4 cup of Euro-type black olives, pitted and chopped
1/2 pound of green beens. What veggie you use is up to you. You could use a bit more than this.[p]While stirring, boil down the stock until the dish is no longer soupy but is still wet enough for the rice to continue to cook. At that point, put it in a 450 degree big egg for something on the order of 15 minutes. Stretch it as far as you think you can get away with it. Toss a bit of wood on the fire before putting the pan in the egg if the charcoal has stopped smoking.[p]Take the pan out of the egg and cover it for ten minutes.[p]Enjoy.[p]I am embarassed to say that while you could serve four with this easily, so long as you had salad and bread or a couple of tapas dishes, my wife and I ATE THE WHOLE THING. I guaaarrraaannnteee that you will never eat anything more tasty than this.