Paella Valenciana

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 30
• 2 1/2 kg pre- cooked long-grain rice
• 315 ml olive oil
• 315 ml cooking oil
• 1 1/4 kg lamb (1/2 ribs y 1/2 tender loin)
• 1 1/4 kg chicken (legs & or or thighs, cut in half - 25 pieces cut into 50 halves)
• 1 1/4 kg breakfast sausage
• 1 1/4 kg large shelled prawns
• 1 1/4 kg shrimp (u26/30)
• 1 2/3 kg clams
• 250 g chorizo sausages, sliced
• 2 1/2 kg tomatoes, peeled
• 100 g garlic cloves, peeled (25 pcs)
• 2 1/2 kg onions
• 500 g green beans, halved
• 500 g peas
• 2 1/2 g saffron, stigmas re-hydrated in 1/2 cup warm water
• 25 g paprika
• 125 g chicken stock powder
• 250 g red bell peppers, roasted
• 500 g green bell peppers, fresh

Recipe

• 1 apart, boil seafood in plenty water.
• 2 heat oils in paella pan over gas or wood fire.
• 3 fry lamb & chicken, remove from pan.
• 4 fry onions, then fry garlics.
• 5 fry tomatoes, then green peppers, peas and green beans.
• 6 add all remaining ingredients, except chorizo, and red peppers.
• 7 add rice & water from sea food, test for salt.
• 8 cover with a table cloth, and cook until rice is done.
• 9 just before finishing cooking time, decorate with peppers & chorizo slices.
• 10 enjoy with spanish red wine and rolls on the side.