Paella For A Crowd

A paella recipe for 100 people including chicken, pork and seafood. It is made in a 115cm pan which is actually large enough to feed 120. I've also included quantities for 75 or 60 at the end. The method is the same.

This is a performance dish, and people want to stand around to watch and talk. This increases the level of difficulty but it’s important to provide a welcoming presence. That is what it’s all about, after all.

Saffron, as much as you can afford. Puree in a spice grinder with sugar, pour over a little boiling water and allow to stand at least 30 minutes.

Authentic Paella Recipe For 100 Persons

Reheat. Stir rice. (Many recipes will tell you not to stir the rice. I think this is risky with this quantity. The rice sinks to the bottom of the pan and you could end up with undercooked rice on the bottom, and gluggy rice on the top. I stir. And I get a crispy crust and cooked rice.)

Continue to cook until rice appears at the top of the liquid and it no longer has a layer of water covering it.

When rice is aldente (it is mostly cooked, but has a little bit of bite in the centre), turn off flame and let it rest for 10 mins.

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Test a few grains to ensure it’s properly cooked, then uncover. (If it’s not properly cooked either leave longer, relight flame, or the worst, add extra water to the top.)

When serving, mentally divide pan into eights, and each eighth feeds 12. Leave 4 serves in the pan if you need to make it exactly 100.

Quantities for 60 6kg chicken thighs, diced. Have a chicken shop dice them for you. 3kg chorizo, cut into ½ cm slices 3kg medium green prawns – some in rice, others on top for decoration 1.5kg mussels in the shell 1.5kg calamari 2 heads garlic, chopped 6 tbs chopped parsley 1.5kg pureed red peppers from a jar. 1kg frozen green peas 8 lemons, each cut into 8 pieces 4.8kg of paella rice either bomba or calasperra rice 300g smoked paprika Saffron, as much as you can afford. Puree in a spice grinder with sugar, pour over a little boiling water and allow to stand at least 30 minutes. 240g tomato paste 1 cups brown sugar 1 litres olive oil 14.5 litres chicken/prawn broth Salt to taste Pan and serving sizes Pan Size Servings 24cm 1 26cm 1-2 28cm 2 30cm 3 32cm 3-4 34cm 4 36cm 4-5 38cm 6 42cm 7 46cm 8 50cm 9-10 55cm 11-12 60cm 15-16 65cm 17-19 70cm 18-21 80cm 30-35 90cm 40-45 100cm 70-75 115cm 100-110 130cm 170-180The most beloved of all Spanish dishes, Paella is an impressive combination of saffron-infused short-grain rice mixed with meat, seafood, and vegetables. Filled with traditional Spanish flavors, learn everything you need to know about making this delicious, crowd-pleasing Spanish paella recipe.

Recipe: Chicken & Chorizo Paella

Remember the first time I ever experienced paella. Circa 2010, I had just landed in Spain with my boyfriend (now husband) for my first ever European holiday. It was also lunchtime. So, bags in low, we stopped to get paella. A dish completely unknown to me, it was all my husband could talk about for the weeks leading up to our trip. When I asked what it was he would say, “

And, in a nutshell, I suppose that, yes, that is paella. But the truth is that this Spanish dish, a must-experience for all who travel to Spain, is so much more than just

Paella (pai · ei · uh) is a classic rice dish originally from the Valencian region of Eastern Spain. A major cultivator of rice since it was introduced to Spain by the Moors in the 10th century, Valencia was one of the largest trading ports in the Mediterranean.

The Ultimate Guide To Spanish Paella

It is believed that the original paella, paella Valenciana, consisted of short-grain rice plus whatever was on hand or leftover. This often included water vole (a type of water rodent), eel, and butter beans. Originally, paella would have been enjoyed by farmers and laborers as a lunchtime meal.

As living standards started to improve throughout Spain in the late 19th century, paella ingredients started to change with it. The most widely used ingredients at that time included – short-grain rice, chicken, snails, duck, rabbit, green beans, tomatoes, great northern beans, runner beans, artichoke (a substitute for beans in the winter), fresh rosemary, paprika, saffron, garlic, olive oil, and water.

What makes a paella pan unique? It is a wide, shallow, and round pan with splayed sides. It has two looped handles and does not have a lid. The shape helps ensure that the rice cooks in a thin layer, which, according to several Valencians, should be no more than the width of about one finger (or 1/2 an inch). In order to create the highly sought-after

Grilled Paella Mixta (mixed Paella With Chicken And Seafood) Recipe

A crispy, golden crust on the bottom of the pan – it’s key to maximize the amount of rice touching the bottom of the pan. For this reason, paella pans grow in diameter, not in height.

No, you may use a regular 12-inch skillet, however, I would recommend cutting the recipe in half as everything will not fit into a pan that size.

Spanish rice is rounded and short. It’s quite starchy and absorbs more liquid when compared to regular rice without turning mushy. Bomba rice is an overwhelming favorite, but other great rice options include Calasparra rice and Valencia rice).

Spanish Paella For A Crowd Recipe

Some people have success with arborio rice (the rice used to make risotto) or long-grain white rice, but I don’t recommend either of those. Calrose rice, widely available at most grocery stores, is the best substitute. Should you use this rice, decrease the total cooking liquid to 4 cups.

It is hotly debated whether sausage should be added to paella. Many people have very strong feelings that it should not, under any circumstance, be added to any paella recipe. Others, on the other hand, argue otherwise. I recall enjoying a very large pan of paella filled with Spanish chorizo and seafood while in Spain, so I say do what you want.

, dried and used as a seasoning and natural food coloring. Most of the world’s saffron is grown in Iran, Greece, Morocco, and India. Saffron is widely available from many major grocery stores and also sold online (take care to buy from a reputable source).

Homemade Paella Recipe

This recipe makes approximately 4-6 main course servings. While I cooked this recipe in a 15-inch paella pan, I recommend using an 18-inch pan for best results.

Spanish chorizo is made from chopped pork and pork fat and seasoned with garlic, smoked paprika, and salt. Generally available as either Picante (spicy) or dulce (sweet), depending upon the type of paprika used. If you can’t find any Spanish chorizo, try using a different smoked sausage, like Andouille sausage, as it is already cooked.

Chicken is a very popular addition to mixed paellas. To cook, chop boneless chicken thighs or a large chicken breast into small pieces and brown in a little olive oil either before or after you sauté the sausage. Remove and set aside to rest until you add back to the pan at the same time as the sausage.

Recap & Pics: Zingerman's 31st Annual Paella Party!

Of versions of paella. While featuring many common and “authentic” Spanish flavors and ingredients, I am aware that it may not be considered a

Paella by some of you out there. Please, if you are the owner of such a recipe, I’d love to see it.

1. Make your homemade shrimp stock (optional): If your shrimp are frozen, thaw them. Remove shells and tails (or leave tails on – up to you) and transfer the shrimp to a large bowl. Set aside in the refrigerator until ready to use. Add the shells, onion, smashed garlic, and bay leaves to a large pot filled with at least 4-5 cups of water. Bring to a boil and simmer for at least 45 minutes. Strain through a fine-mesh strainer and set aside.

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2. Herb blend: As the broth is simmering, combine the chopped Italian parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Set aside.

3. Combine and simmer stock with saffron: Transfer 4 cups homemade (or store-bought) shrimp stock (or clam juice, or seafood stock) to a medium saucepan with 2 cups chicken stock and one cup white wine. Bring to a gentle simmer, reduce heat to low, and add the saffron.

4. Peel and devein the shrimp (if you haven’t done so already), leaving the tails on, or removing them (up to you). Set aside, you’ll need them in a sec.

Best Barcelona Paella Recipe

5. Brown the sausage and cook the shrimp: Heat a bit of olive oil in your pan and cook the sausage for 2-3 minutes. Remove to a clean plate and add the shrimp. Cook for 1-2 minutes on each side, or until nearly cooked. Remove to a clean plate and set aside.

6. Cook thesofrito over medium heat: Add an additional tablespoon of olive oil and add the onion and bell peppers. Cook, stirring occasionally, for 10-15 minutes. Rotate the pan as needed to ensure even cooking.