Start by making the smoky beans.
Pre-heat the BBQ with a saucepan over the pot stand. Add a little oil along with the bacon lardons. Fry for a minute or two before adding the onion, garlic, green pepper and tomatoes. Cook for a few minutes to soften then add the paprika, peri peri, Worcestershire sauce, mustard and the baked beans. Stir well and cook on a low heat for 5 minutes until bubbling. Remove from the heat and cover to keep warm.
Add the paella pan to the BBQ and then add the sausage with a splash of oil. Cook for about 20 minutes to brown the sausage with the lid on.
Combine all the batter ingredients in a jug, whisk well then pour the batter in to the dish around the sausage, replace the lid on the BBQ and cook for 30-35 minutes.
Once ready, top with the smoky beans and serve.