The most traditional (and some say the best) way to cook a traditional Spanish Paella is over an open wood fire – the smoke adds a certain something to the flavour.

• This 50cm drop forged tripod is perfect for Paella Pans from 50cm-80cm.

Apart from your trusty battleworn pan and the ingredients the only other thing you will need is a supply of smallish pieces of wood – the idea is to have a fast burning fire gradually reducing in heat – small pieces of wood give you greater control than logs do – The original Valencian Paellas were cooked over vine trimmings!