One seafood paella and one wild game paella. Klickitat county quail breasts, brined overnight of course, with some hedgehog and black trumpet mushrooms. Used some dried morels to infuse the quail stock to make the paella. The new bbq just barely fits two 16" paella pans.
Also made some tomato bread, asparagus with olives and preserved lemons and an octopus terrine. Not wild game, but pretty tasty. Highly recommend drinking a Albarino or a Tempranillo if you want to keep up with the Spanish theme.