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servings:

The amount of stock you need will vary depending on whether you cook the paella on a stove or over a fire.

• 4 to 5 medium, whole chickens, backbones removed
• 4 pounds boneless pork loin, cut into 1-inch cubes
• 6 bell peppers (about 4 1/2 pounds of red and green), seeded and ribs removed, cut into 1/4-inch strips
• 2 pounds whole, cleaned green beans, ends removed
• 4 tablespoons paprika
• 6 tablespoons coarse salt
• 1 1/2 cups extra-virgin olive oil
• 2 tablespoons dried Spanish saffron threads
• 1 cup brandy
• 10 to 12 cups homemade chicken stock, or low-sodium canned
• 2 large spanish onions, diced
• 1 cup minced garlic
• 2 1/2 cups peeled, seeded, and coarsely chopped tomatoes
• 3 1/2 dozen littleneck clams
• 3 1/2 dozen small mussels, scrubbed
• 7 pounds squid, cleaned and cut into 1-inch rings and tentacle sections
• Juice of 4 lemons
• 4 cups fresh peas
• 4 cups lima beans
• 5 pounds medium shrimp, peeled and deveined
• 4 1/2 pounds Carolina rice

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