Best Paella For A Crowd Recipes

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SPANISH PAELLA FOR A CROWD



Spanish Paella For A Crowd image

Make and share this Spanish Paella For A Crowd recipe from Food.com.

Provided by Deantini

Categories     Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup fresh parsley, chopped
1/2 cup lemon juice, divided
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
6 cups chicken broth
8 jumbo shrimp
2 chorizo sausages
4 ounces prosciutto
1 lb chicken breast (chicken thighs or both)
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup tomatoes, chopped, fresh (or canned)
1 teaspoon paprika
3 garlic cloves, minced
3 cups arborio rice
1 cup peas, frozen
8 mussels, fresh

Steps:

  • Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
  • Prepare broth - mix together water saffron and chicken broth in saucepan.
  • Heat 1/2 tbsp oil in large skillet over medium heat.
  • Saute chicken and remove.
  • Saute sausage and prosciutto and remove.
  • Saute shrimp and remove.
  • Reduce heat to medium low.
  • Add onions and peppers and saute for 10 min or until soft.
  • Add tomatoes, paprika and garlic and cook for 5 min.
  • Add rice, cook for 1 min.
  • Add meat (not seafood), rice, herb blend, and broth.
  • Simmer on low for 10 minutes
  • Add mussels - cook 5 min.
  • Add shrimp and peas- cook 5 min.
  • Sprinkel 1/4 cup lemon juice on top.
  • Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.

Nutrition Facts : Calories 572.2, Fat 15.9, SaturatedFat 4.6, Cholesterol 89.3, Sodium 996, Carbohydrate 72.4, Fiber 5, Sugar 5.3, Protein 32.1

PARTY PAELLA



Party Paella image

Make and share this Party Paella recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken breasts
3 chorizo sausage, sliced
18 large shrimp, shelled & deveined
1 lb mussels
2 tablespoons olive oil
5 cups chicken broth
1 cup white wine
1 pinch saffron
1 onion, chopped
3 garlic cloves, chopped
salt, pepper, paprika
1 cup peas
1 (4 ounce) jar pimientos
3 cups arborio rice

Steps:

  • Preheat oven to 400°F.
  • In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
  • Add more oil, add chicken brown on both sides, remove.
  • Heat chicken broth w/saffron, set aside.
  • Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
  • Add wine, stir, add broth and spices, bring to boil, stirring.
  • Let liquid reduce slightly, add peas, pimentos; stir.
  • Add chicken, chorizo and stir.
  • Place in oven, uncovered for 10 minutes.
  • Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
  • Remove mussels that don't open.
  • Garnish with parsley.

Nutrition Facts : Calories 635.9, Fat 17.1, SaturatedFat 4.8, Cholesterol 109.4, Sodium 1091.8, Carbohydrate 68.9, Fiber 3.7, Sugar 2.9, Protein 42.2

PAELLA FOR A CROWD



Paella For a Crowd image

Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 22

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
1/3 cup cognac
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
1 large white onion, chopped
2 tablespoons finely chopped garlic
1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
12 jumbo shrimp, peeled and deveined
1 1/2 pounds short-grain white rice
16 littleneck clams, scrubbed
18 mussels, scrubbed
2 cups fresh or frozen peas
1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
1/2 cup fresh flat-leaf parsley, chopped, for serving
Lemon wedges, for serving

Steps:

  • Place chicken in a large bowl and add 2 tablespoons olive oil. Sprinkle with paprika; turn chicken to coat. Cover and let marinate, refrigerated, at least 4 hours and up to overnight.
  • Bring a large pot of water to a boil; meanwhile prepare an ice-water bath. With a paring knife, core tomatoes and score an X on the bottoms. Working in batches, carefully lower them into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to ice-water bath.
  • When tomatoes are cool, remove skins (using a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
  • Cut peppers crosswise and into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 1/2 teaspoons salt. Add saffron mixture to a medium bowl and add 1 cup chicken stock and cognac. Whisk until well combined, set aside.
  • Heat an 18-inch paella pan with at least 2-inch sides over two burners set at medium-high heat. Coat the bottom of the pan with remaining tablespoon olive oil. Season chicken thighs with salt and pepper and add to pan. Cook, turning, until golden brown on all sides, about 8 minutes. Season pork and add to pan. Cook, turning, until browned, about 6 minutes more.
  • Add peppers, onions, garlic, and tomatoes. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
  • Add rice to pan and stir to coat. Add reserved saffron mixture and let cook about 1 minute. Add 1 1/2 cups more stock and bring to a boil. Cook, rotating pan and stirring occasionally, 15 minutes. If rice appears dry around edges add more stock as necessary. Nestle clams, mussels, and peas into rice and add 1 cup stock. Cook, stirring occasionally, adding more stock as necessary (you may not need to use all the stock), until rice is tender, shellfish has opened, and nearly all the liquid has evaporated from the pan, about 20 minutes.
  • Turn heat to high. Add haricot vert, and stir to combine. Cook, without stirring, until vegetables are warmed through, and remaining liquid has evaporated, about 5 minutes. Season with salt. Sprinkle with parsley, and serve immediately with lemon wedges.

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