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Paella for 45

The amount of stock you need will vary depending on whether you cook the paella on a stove or over a fire.

  • yield: Serves 45

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Ingredients

  • 4 to 5 medium, whole chickens, backbones removed
  • 4 pounds boneless pork loin, cut into 1-inch cubes
  • 6 bell peppers (about 4 1/2 pounds of red and green), seeded and ribs removed, cut into 1/4-inch strips
  • 2 pounds whole, cleaned green beans, ends removed
  • 4 tablespoons paprika
  • 6 tablespoons coarse salt
  • 1 1/2 cups extra-virgin olive oil
  • 2 tablespoons dried Spanish saffron threads
  • 1 cup brandy
  • 10 to 12 cups homemade chicken stock, or low-sodium canned
  • 2 large spanish onions, diced
  • 1 cup minced garlic
  • 2 1/2 cups peeled, seeded, and coarsely chopped tomatoes
  • 3 1/2 dozen littleneck clams
  • 3 1/2 dozen small mussels, scrubbed
  • 7 pounds squid, cleaned and cut into 1-inch rings and tentacle sections
  • Juice of 4 lemons
  • 4 cups fresh peas
  • 4 cups lima beans
  • 5 pounds medium shrimp, peeled and deveined
  • 4 1/2 pounds Carolina rice

Directions

  1. Step 1

    Coat chicken with 1/2 cup oil, paprika, and 2 tablespoons salt; let marinate for 2 hours. Meanwhile, bring a large pot of water to boil. Cook lobsters for 4 minutes, and drain. When cool enough to handle, remove tails from shells, and cut into bite-size pieces. Cut claws in half, leaving meat in shells. Discard bodies, or save for use in a seafood stock.

  2. Step 2

    In a 28-inch paella pan, heat remaining cup olive oil over four burners set on medium heat, or over a hardwood fire (place grid 3 inches from fire). Cook chicken and pork in the oil until brown, turning occasionally, about 12 minutes.

  3. Step 3

    Add red and green peppers; cook for 8 minutes, or until tender. Add green beans, onion, and garlic. Cook until garlic and onion are glazed. Add tomatoes.

  4. Step 4

    Add clams and mussels. Let cook for 2 minutes. Add squid and shrimp; cook until shrimp turns pink and squid turns opaque. With a mortar and pestle or spice grinder, combine saffron with salt to create a powder. Transfer to a small bowl, and combine with 2 cups stock and 1 cup brandy.

  5. Step 5

    Sprinkle rice evenly over the whole pan, and stir until combined. Pour saffron mixture over rice in the pan; season with ground pepper and salt. Add remaining chicken stock over rice.

  6. Step 6

    Add lima beans, peas, and lemon juice. Cook for approximately 18 minutes, or until the rice absorbs the broth.

  7. Step 7

    Ten to 15 minutes before serving, add the cooked lobster to the top; cook for an additional 8 minutes.

Source
Martha Stewart Living

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