@StephanieL
Here are some pictures I found on a blistery winter day, Feb 2017
Paella cooked on a 39" pasta negra ( double thickness) using wood for heat in a 39" fire pit but we built a tripod so that the paella pan would be elevated a few inches to allow us to control heat by adding wood or quenching a too. hot fire with a small spray bottle.
You will see after soffrito is added to the bottom of the pan ( soffrito is cooked with Evoo but I also spray the pan with Evoo) , then the bomba rice, stirred till even with more Evoo as needed til rice is translucent, in goes around 1/2 -2/3 of the broth and no more stirring. You will see that ore broth is added as needed as well as rotating the paella pan for even heat.
Lots of fun, guests all stay outdoor and eat from the pan.
I cannot preview pics ( wander why?) so I do not know if some are repeated. sorry!
