[mosesbotbol]

You may've seen my Paella pictures in the BBQ thread as one of my Paella's fit perfect on WSM. Having the right pan, rice, paprika, chorizo, and saffron is key.

Blend the soffrito in a food processor is one key I can mention. We make Paella 1-2 times a week and I have several pans depending on the amount of people eating. I like to use the false rib off of spare ribs, and captain's cut cod loins. Not to mention just breaking up yardbirds as the broth is required from the bird too.

There's a lot to making it, and I consider myself a bit of a pro when doing it, but there's too much to just type and tell you how to do it.

Blending the soffrito and additional ingredients is all personal preference. You might want snails, someone else might want capers in it...

Feel free to PM me if you wish.