PAELLA FOR 45
The amount of stock you need will vary depending on whether you cook the paella on a stove or over a fire.
Provided by Martha Stewart
Yield Serves 45
Number Of Ingredients 21
Steps:
- Coat chicken with 1/2 cup oil, paprika, and 2 tablespoons salt; let marinate for 2 hours. Meanwhile, bring a large pot of water to boil. Cook lobsters for 4 minutes, and drain. When cool enough to handle, remove tails from shells, and cut into bite-size pieces. Cut claws in half, leaving meat in shells. Discard bodies, or save for use in a seafood stock.
- In a 28-inch paella pan, heat remaining cup olive oil over four burners set on medium heat, or over a hardwood fire (place grid 3 inches from fire). Cook chicken and pork in the oil until brown, turning occasionally, about 12 minutes.
- Add red and green peppers; cook for 8 minutes, or until tender. Add green beans, onion, and garlic. Cook until garlic and onion are glazed. Add tomatoes.
- Add clams and mussels. Let cook for 2 minutes. Add squid and shrimp; cook until shrimp turns pink and squid turns opaque. With a mortar and pestle or spice grinder, combine saffron with salt to create a powder. Transfer to a small bowl, and combine with 2 cups stock and 1 cup brandy.
- Sprinkle rice evenly over the whole pan, and stir until combined. Pour saffron mixture over rice in the pan; season with ground pepper and salt. Add remaining chicken stock over rice.
- Add lima beans, peas, and lemon juice. Cook for approximately 18 minutes, or until the rice absorbs the broth.
- Ten to 15 minutes before serving, add the cooked lobster to the top; cook for an additional 8 minutes.
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