Paella again

     I made paella again last night and I made it better. We (my family, my sister-in-laws family and an extra cousin for a total of 9) spent the weekend on The Sound camping. We hiked (a little, 2 year olds don't tolerate longer), went to the beach, played cards under the tarp while it rained and ate pretty well despite the campfire ban. 

     After all that I had to cook with fire so I turned to my usual paella recipie on Epicurious (http://www.epicurious.com/recipes/food/views/grilled-lobster-paella-366437). This time I added clams which opened up in about 10 minutes and spilled their tasty juice all over the dish. 

     Most importantly I held back from adding liquid during the grilling which increased the socarrat at the bottom of the pan. I also made sure keep my grill at 400°. I believe that I can make the socarrat a bit fuller if I cook a bit longer. The recipie called for a total of 40 minutes and I probably did about 45. Next time 50-55. I wish there was a way to check without disturbing the dish. Everyone agreed that it was delicious and my niece from the Midwest tried clams for the first time. Super win!