Hearty smoke.

For all you paella fans out there; leave aside the gas hob and light yourself a woodfire. The difference between a paella cooked on gas and a paella cooked on an open woodfire is massive. The insipid gas tends to create hot spots, on which the rice sticks. The woodfire gives a fuller but even heat, which together with the smoke, makes the paella rich, unctious and life-enhancing. Unless prevented, all my paellas will be cooked on an open woodfire from now. This is one of the greatest dishes ever. Viva la paella Valenciana!