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Anyone tried paella in the egg lately?

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edited November -1 in EggHead Forum
I attended a paella cooking class yesterday at the local fish market cooking school. It was one of those work 'bonding' sessions. Anyway the interesting thing is that the demostrator pointed out that paella is traditionally cooked in Spain over a wood fire. The cooking school even had wood smoke flavored paprika. So it seems that true paella has a touch of smoke and that is where the egg would shine.[p]I have had a look in the archives and the are a few posts about paella. To me the egg seems a great way to cook the paella, except that the pans with their handles tend to be too wide for the large egg's 18.5" max diameter.[p]Are there any paella fanatics out there getting great results in the egg? If so what size pan are you using and how many people does that cater for? Any tips etc.?[p]Many thanks.
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