Paella del Reyes' Combination Paella
INGREDIENTS
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1 gallon 10 cups chicken broth
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1/10 ounce saffron
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About 1 cup olive oil
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16 pounds chicken thighs
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5 pounds Spanish chorizo, cut into 1/2-inch slices
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2 1/2 pounds pork loin roast, chopped
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2 pounds Serrano ham, diced
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7 white onions, chopped
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2 1/2 heads garlic, minced
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80 ounces canned fire-roasted diced tomatoes
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2 teaspoons red pepper flakes
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5 sprigs fresh rosemary, tied in a bundle
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18 cups Bomba rice
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2 jars Spanish olives
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2 bags frozen green peas
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4 pounds clams
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2 pounds mussels
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3 1/2 pounds cooked asparagus
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3 pounds grilled Gulf prawns
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2 pounds frozen artichoke hearts
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2 jars roasted red peppers, for garnish
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Lemon slices, for garnish
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1 bunch parsley, chopped, for garnish
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