Originally Posted by itm
Thanks for that - I'll give it a try (weather permitting!)
Sounds great! If you're interested, below is a recipe I've found that works well. I don't normally have access to fresh clams, so I leave those out. But otherwise this is a good basis for getting the proportions right. Although the recipe says to always leave the grill uncovered, like I said above, I find that covering the grill for a few minutes while the rice is cooking adds a bit of flavor.
One other piece of advice: make sure to not skimp on the oil and don't let the fire burn too hot, or you'll never get that socarrat separated from your new pan.
Paella Perfect : NPR