Quote:
Originally Posted by mosesbotbol
Here's something different.
We eat this once or twice a week...
I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.
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I love paella!.....man that looks tasty!