I have been making Paella on a Weber kettle for several years. Recently became the proud owner of an XLBGE thanks to a great wife and a milestone birthday. I have 2 Paella pans. A 14" (serves 6) and an 18" (serves 10-12). The XL is the only one that holds an 18" pan, so there was no question. My recipe is adapted from one I found in a Weber cookbook, so I have never cooked it on anything but charcoal. I have kind of figured out the ratio of broth to rice to protein, so it is easy to scale up the recipe for more or less people.
At any rate, i wanted to break in the egg with some friends, and Paella is always a festive event on my patio. Invited 3 other couples including the owner of the local BGE dealer who set me up.
Began by starting the fire in my chimney, but having not read up enough, it was a bit too small for the duration of the cook, and I did have to add some charcoal, but otherwise a complete success. I always add some smoking wood (apple) as I believe it adds authenticity to the Paella. For protein, this one had Chorizo (which I smoke myself) a bit of chicken, shrimp, and mussels. We set the pan in the middle of our round table with 2 serving spoons and everybody digs in. Delish.
XLBGE, Homebrew and Guitars