I was in Mallorca a few months ago and got a bunch of really amazing regular smoked and smoked sweet paprika to make paella with. Thought I’d try something a little different and found a paella pan I could use on the bbq at the kitchen supply store down the street. I used blood sausage, green chorizo, chicken thighs, and shrimp at the end. A few cherry wood chips while I was getting the rice to soak up the stock, and then when I put the shrimp on for the last 15 minutes, I put a handful of dry chips on and went to town with the smoke. Absolutely fucking amazing. You’re all invited for the next round.