Paella with two different sausages from home-grown locally-processed meat, a Moroccan lamb merguez and a Portuguese Chourizo. The assembled masses were chanting and beating their silverware on the table so the paella is still a bit soupy on top--not quite a cardinal sin but lacking that wondrous amalgam at the bottom of the pan that has been infused with the distilled essence into a not-quite charred skin.