Begin with a 28" paella pan, 3 ring propane burner set, Chef Barner's magic and you have perfect paellla. Have you ever really experienced it? Probably not, unless you've been to Spain. And even then, you may have been served a lackluster rendition of what should be an addictively wonderful dish. Truly spectacular paella, must have a thin layer of rice (no thicker than a half-inch), it must feature a few other ingredients on top (but not so many as to smother the rice), and it must have been cooked and served directly in a real Spanish paella pan. Lastly, if the bottom layer of rice yields a golden caramelized crust, called socarrat, you know you've reached the pinnacle of paella greatness. Sangria and margaritas will be available to complement this wonderful dish.