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.
Ingredients
- ½ pound fresh green beans, trimmed
- ½ cup minced fresh parsley
- 2 cloves garlic, minced
- 1 saffron thread, or more to taste
- sea salt to taste
- ½ cup extra-virgin olive oil
- 1 ¼ pounds pork spareribs, cut into small pieces
- ½ pound rabbit, cut into small pieces
- 1 (2.5 pound) whole chicken, cut into small pieces
- ½ pound squid, cut into small pieces
- 2 large tomatoes, peeled and chopped
- 1 onion, chopped
- 1 red bell pepper, seeded and sliced into strips
- 2 ½ cups short-grain rice (such as Bomba or Calasparra)
- ½ pound frozen peas
- 1 lemon, juiced
- 4 cups hot chicken stock
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- freshly ground pepper to taste
- 1 lemon, cut into wedges
- 4 sprigs flat-leaf parsley
Prep Time: 1 hr 5 mins
Cook Time: 55 mins
Total Time: 2 hrs 10 mins
Servings: 8