Paella for a Crowd

Name: Paella for a Crowd
Cuisine: Spanish
Ingredients: 12 bone-in, skin-on chicken thighs (about 5 pounds); 3 tablespoons olive oil; 2 teaspoons paprika; 4 large tomatoes; 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed; 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed; 2 teaspoons saffron; Coarse salt and freshly ground pepper; 4 cups homemade or store-bought chicken stock, warmed; 0.333 cup cognac; 1 pound pork tenderloin, trimmed and cut into 1-inch cubes; 1 large white onion, chopped; 2 tablespoons finely chopped garlic; 1.25 pounds calamari, cleaned and cut crosswise into ½-inch rings; 12 jumbo shrimp, peeled and deveined; 1.5 pounds short-grain white rice; 16 littleneck clams, scrubbed; 18 mussels, scrubbed; 2 cups fresh or frozen peas; 0.5 pound blanched haricot vert, trimmed and cut into 1 ½-inch pieces; 0.5 cup fresh flat-leaf parsley, chopped, for serving; Lemon wedges, for serving

Instructions

Martha's paella for a crowd is packed with calamari, clams, mussels, shrimp, chicken, and pork—all in a tomato rice flavored with paprika and saffron.

Updated at: Thu, 21 Nov 2024 12:26:24 GMT