For my daughters first birthday we were having about 30 adults and 10-15 children. I decided to make paella which is a dish that goes a long way and is festive and great to look at.
This is a classic Spanish dish which has so many varieties that you can be creative and stray somewhat authentic. It is a staple in my cooking when I have to feed a large group. You can make this on the stove top and oven or outside on a grill or an open fire. This recipe I made on the grill.
- 2 lbs Bomba Spanish paella rice
- olive oil
- 6 lbs of boneless chicken thigh meat
- 3 lbs of Spanish chorizo-use the stuff from spain it is so much better than the local stuff though more expensive
- 2 quarts of chicken stock
- saffron-tablespoon of threads
- Spanish paprika -I use Pimenton de la Vera-agridulce.
- 10 cloves of minced garlic
- 2 large diced yellow onions
- 2 cups of shelled peas
- 2 cups of roasted red peppers
- cup of chopped parsley
- salt and pepper to taste
- 2 lbs of large shell in prawns
- 3 lemons quartered
- paella pan the larger the better
- pot full of stock
- tongs for grilling
- ladle for stock
- heat large amount of olive oil in the paella pan
- brown the chicken on both sides 10 minutes-set aside
- brown the cut up sausage on both sides-set aside
- saute the onions 5 minutes
- add the garlic for the last 2 minutes of onions
- add the rice
- pour 4 cups of stock into the pan-saffron is already added to the stock
- season the rice and stock mixture with paprika and some thyme and oregeno (not too much)
- keep adding stock into the mixture so it cooks the rice to al-dente but do not stir the rice like risotto-you want the rice at the bottom to get crisp,about 20-30 minutes.
- Cook the peas for 5 minutes in the stock then add to the mix.
- Put chicken and sausage back into the rice mixture.
- Grill the salt and peppered prawns on the grill for 2 minutes each side-then place in the rice to cook for 2 more minutes
- Sprinkle chopped parsley on top
- Add 12 quartered lemons on top of the rice and serve.