She goes to great trouble to level our little fire-BBQ and I don’t get upset by using too much charcoal for a short amount of BBQing time because the paella needs quite a bit of time considering the initial slow sauteing of the vegetables and then the stock absorption by the rice. Levelling the BBQ is very important because Diane says that it is important so that the rice cooks evenly when this stock is added.
Diane uses as ingredients: olive oil, her fish stock, sliced onion, chorizo, capsicum/bell pepper, prawns/shrimp and small pieces of chicken breast or thigh all flavoured with smoked paprika, saffron and crushed garlic. It sounds a little pretentious but we also use Spanish rice because, I swear, it tastes better than any other that we have tried. The stock she uses is her own seafood stock if she has it but commercial vegetable stock works just as well. For me there is so much flavour in the dish that the stock loses out but the rice is different because its texture is different not the taste.
This dish is perfect for a BBQ because you do not need any sides; it is so filling and flaoursome that they just become extraneous and unnecessary.
The wine accompaniment was the remainder of the previous night’s Languedoc red.