Ken Oringer and Jamie Bissonnette would like to make a public service announcement: Your next backyard party needs wood-fired paella. The chef duo is known for making this classic Spanish rice dish with luxe ingredients like lobster, truffles and, at this year’s Austin Food & Wine Festival, smoked bone marrow and thick slices of Franklin Barbecue brisket. But really, you’ll need little more than a sturdy pan and a hot fire to achieve what Oringer calls “instant party.” Here, the eight things you’ll need to make incredible wood-fired paella in your backyard.
1. Basic gear. Oringer recommends investing in a large, heavy paella pan in the heaviest-gauge steel you can find. You can place it on stacked cinder blocks or bricks over a camp-fire (making sure the surface is level), or just put it on the grill.
2. Fire. Any wood works. “You’re just getting nuances of the smoke,” explains Oringer. “And in Spain, they’ll just use vine clippings, more or less. Just use something that can burn nice and hot.”