For my daughters first birthday we were having about 30 adults and 10-15 children. I decided to make paella which is a dish that goes a long way and is festive and great to look at.

This is a classic Spanish dish which has so many varieties that you can be creative and stray somewhat authentic. It is a staple in my cooking when I have to feed a large group. You can make this on the stove top and oven or outside on a grill or an open fire. This recipe I made on the grill.

Ready

• 2 lbs Bomba Spanish paella rice
• olive oil
• 6 lbs of boneless chicken thigh meat
• 3 lbs of Spanish chorizo-use the stuff from spain it is so much better than the local stuff though more expensive
• 2 quarts of chicken stock
• saffron-tablespoon of threads
• Spanish paprika -I use Pimenton de la Vera-agridulce.
• 10 cloves of minced garlic
• 2 large diced yellow onions
• 2 cups of shelled peas
• 2 cups of roasted red peppers
• cup of chopped parsley
• salt and pepper to taste
• 2 lbs of large shell in prawns
• 3 lemons quartered

Set

• grill
• paella pan the larger the better
• pot full of stock
• tongs for grilling
• ladle for stock

Go

1. heat large amount of olive oil in the paella pan
2. brown the chicken on both sides 10 minutes-set aside
3. brown the cut up sausage on both sides-set aside
4. saute the onions 5 minutes
5. add the garlic for the last 2 minutes of onions
6. add the rice
7. pour 4 cups of stock into the pan-saffron is already added to the stock
8. season the rice and stock mixture with paprika and some thyme and oregeno (not too much)
9. keep adding stock into the mixture so it cooks the rice to al-dente but do not stir the rice like risotto-you want the rice at the bottom to get crisp,about 20-30 minutes.
10. Cook the peas for 5 minutes in the stock then add to the mix.
11. Put chicken and sausage back into the rice mixture.
12. Grill the salt and peppered prawns on the grill for 2 minutes each side-then place in the rice to cook for 2 more minutes
13. Sprinkle chopped parsley on top
14. Add 12 quartered lemons on top of the rice and serve.