Baked Paella for Party of 36

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Cooking time: About 2 hours
Prep time: About 2 hours
Makes: 30 - 36 servings

Ingredients

• 1 gal.     chicken stock
• 1 1/2 t.  crushed saffron
• 4 t.       paprika
• 16 c.    rice
• 7 lb.    chicken thighs
• 6 T.     mild olive oil
• 3 lb.    linguisa sausage, sliced
• 2 lb.    cooked, deveined, tail-less shrimp (thawed)
• 4         large yellow onions, cut into 1" pieces
• 6         garlic cloves, minced
• 5         bell peppers, cut into 1" pieces
• 1 gal.  canned chopped tomatoes
• 8         bay leaf
• 3 T.    crushed oregano
• 3 lb.    frozen peas, thawed
• 4 T.    mild olive oil

Equipment Needed

• 18 qt.   stock pot
• 3           Full-size (12 x 20") steamtable containers
• 1           large wok (14") or frying pan

Directions

1. Heat chicken stock to boil in 18 qt. stock pot. (Takes 15-20 minutes to boil).
2. Add rice, saffron, and paprika. Cover. Simmer at lowest heat 15 minutes.
3. Wash chicken thighs and pat dry. Cut each into halves.
4. Coat one steamtable container with cooking spray. Add chicken in single layer. Salt and pepper. Bake 1 hour at 350 deg.
5. Brown sausage 10 minutes in wok. Remove and clean wok.
6. Reheat wok and add olive oil. Stir-fry onion, garlic, and bell pepper 5 minutes.
7. Add to the cooked rice, along with tomatoes, remaining seasonings, peas, and sausage. Mix.
8. Spread 1/2 of rice mixture in each of two steamtable containers.
9. On top of the rice, arrange the chicken and shrimp. Bake 30 minutes at 350 deg.

 

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