I love paella parties. I own a 36 inch garcima pata negra ( restaurant quality double thickness polished steel) pan , using my 39 inch emperor fire pit for heat, an 18 inch garcima pata negra , use my outdoor infra red grill as well as a 12 inch tin lined copper alcante paella pan. I seems you love parties and cooking. Why not consider investing in these pans which in the long run could save lots of money and it is also fun with guests helping and watching the cooking process. I typically precook my soffrito and my broth ahead of time using bombs rice with 3:1 broth ( typically fish broth from boiled fish heads and carcass cooked with vegetables and if I do not h ave enough broth, I would add white wine or clam juice. ) We cook outdoor even during winter here in the east coast as long as it is not raining or snowing. between an outdoor propane heater, the fire pit and also a nearby fireplace, the guests love it!
