Paella is fantastic party food. There’s nothing like the drama of a big paella pan heaped with gorgeous ingredients to make people feel festive! Serve this with our equally festive Hanna Bismark Mountain Zinfandel, and we promise your guests will be thrilled!
14 cups of chicken and fish broth
2 lbs medium shrimp, in their shells
1 1/2 cups dry white wine
3/4 tsp saffron
1 large can of diced tomatoes
8 pounds of chicken parts with bones- legs, thighs, breasts, wings
15 tbsp olive oil
3/4 lb chorizo
1/2 lb Spanish ham or prosciutto
3/4 cup finely chopped green pepper
3/4 cup finely chopped red bell pepper
12 scallions, chopped
12 cloves garlic, chopped
5 tsp paprika
1 1/4 cup frozen peas
7 1/2 cups short grain rice
4 dozen mussels
3 pimientos, cut into strips
Make chicken and fish broth. Combine with wine and saffron
Salt and pepper chicken. Brown on both sides. Remove to platter.
Add chorizo, ham, shrimp, and stir fry about 3 minutes. Remove shrimp to platter. Add green and red peppers, scallions and garlic to pan and cook over medium hear for 5 mins. Stir in paprika and tomatoes. Add the peas. Stir in the rice, coating well.
Bring broth mixture to a boil and pour over the rice. Boil until rice is no longer soupy but still has moisture. Add shrimp and chicken. Arrange over rice the pimiento strips and mussels. Transfer to a 400 degree oven and cook, uncovered, about 10 mins, or until rice is almost done and most of the liquid is absorbed. Cover loosely with foil and let sit on top of stove for another 10 mins before serving.