Spanish Seafood Paella for 60 people

Ingredients

Method

Place the prawns in a bowl and add a cup of olive oil and season generously all over with sea salt, black pepper, coriander, red pepper flakes and smoked paprika. Set aside to rest at room temperature.

Warm up the vegetable or chicken stock and season to taste with sea salt. Add the saffron threads, cover the lid and allow it to steep while you start the paella.

In a large, deep skillet heat up 450ml of olive oil.

Add the diced onion with a pinch of sea sale and sauté until translucent. Add the garlic and give it a good stir making sure not to burn it.

Stir in the rice making sure it coats nicely in the olive oil.

Add one bottle of dry white wine and let it simmer until almost evaporated. Stir in the saffron stock and bring to a boil. Cover with a tight lid, turn the flame down to low and cook for 20 minutes. Turn off the flame and allow the rice to sit covered for 5 minutes without opening the lid.

In a different skillet, heat up a lug of olive oil and sear the chorizo sausages.

Add the prawns and stir to coat. Cook until shrimps curl and transfer to the top of the paella rice.

In the same pan add the olives, peas, clams and mussels. Add one bottle of dry white wine and cover with a lid.

Let the clams and mussels cook for a few minutes until they open and release their sea water, Transfer them to the top of the paella together with the sausage and prawns. Reserve the juices the clams and mussels cooked in to spoon over the paella.

Serve sprinkled with parsley and garnish with lemon wedges.