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Ingredients

• 2 garlic cloves, minced
• 1/2 cup minced fresh parsley
• 1 to 2 threads saffron or 1/2 teaspoon powdered saffron
• sea salt to taste
• 1/2 cup extra virgin olive oil
• 1-1/4 pound pork ribs, cut into small pieces
• 1/2 pound rabbit (or an additional 1/2 pound chicken), cut into small pieces
• 2-1/2 pounds chicken, cut into small pieces
• 1/2 pound squid, cut into small pieces
• 1 medium onion, chopped
• 2 large tomatoes, peeled and chopped
• 1 red pepper, seeded and cut into strips
• 2-1/2 cups short-grain rice, such as Bomba or Calasparra (see Note)
• juice of 1 lemon
• 1/2 pound green beans, blanched for 3 minutes, and drained
• 1/2 pound frozen peas
• 4 cups hot chicken or fish stock
• 1 pound medium shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• Freshly ground pepper to taste
• parsley sprigs and lemon wedges for garnish

Description

On A Recent Visit To Palma, Mallorca, We Made This Meat And Seafood Paella In A Pan Large Enough To Serve About 40 People, A Common Practice For Community Gatherings And Festivals Throughout Spain. The Recipe Has Been Scaled To Serve 8.

Group Recipes