Paella for 45
- 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
- Produce
- Bell peppers (6)
- Garlic (1 cup)
- Green beans, whole (2 pounds)
- Lemons, Juice of (4)
- Lima beans (4 cups)
- Peas, fresh (4 cups)
- Spanish onions, large (2)
- Tomatoes (2 1/2 cups)
- Seafood
- Littleneck clams (42)
- Mussels, small (42)
- Shrimp, medium (5 pounds)
- Squid (7 pounds)
- Meat
- Chickens, medium whole (4)
- Pork loin, boneless (4 pounds)
- Canned Goods
- Chicken stock, homemade (10 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 1/2 cups)
- Paprika (4 tablespoons)
- Salt, coarse (6 tablespoons)
- Spanish saffron threads, dried (2 tablespoons)
- Pasta & Grains
- Carolina rice (4 1/2 pounds)
- Beer, Wine & Liquor
- Brandy (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 10, 2011 (1 year ago).
2 people saved this recipe.
