First Paella

Couldn't stand to watch the super thrashing, so decided it would be a good opportunity to try my hand at paella.  I used the NakedWhiz Seafood Paella recipe, with a few small adaptations.  The result was excellent!!!  The socarrat was excellent, but a little thin - it probably would have benefitted from leaving it on the egg a little longer.  I used the AR to elevate the paellera above the gasket line, and that worked out very well.  The whole process took about 3 hours, including all the prep.  I'm so glad I did my first one in a 14" pan, rather than the 17" I purchased originally.  I was worried about being able to bring the temperature down, after the initial period with the lid up.  Closing the lid, and closing down the lower vent to about 1/3" resulted in a temp of exactly 350, even though the lump bed was fully engaged prior to closing the lid.  It was very tasty, and great fun.  I can't wait to try it again.