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Birthday paella

90 min • 30 to 40 servings •
David Weinberg

90 min •     30 to 40 servings•

David Weinberg

Traditional Spanish paella with shrimp, chorizo, chicken, peas, and red peppers, garnished with lemon wedges in a large skillet.

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.

Ready

  • 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

    • Set

  • grill
  • paella pan the larger the better
  • pot full of stock
  • tongs for grilling
  • ladle for stock

    • Go!

  • 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.

    • paella party food Spanish

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