Paella

• 12 teaspoon saffron thread
• 2 teaspoons salt
• 34 teaspoon paprika
• 14 teaspoon white pepper
• 18 teaspoon freshly grated nutmeg
• 7 tablespoons olive oil
• 1 (2 1/2 lb) whole chickens, cut in pieces
• 12 lb chorizo sausage or 12 lb spicy sausage
• 1 medium onion, chopped, about 1 1/2 cups
• 2 garlic cloves, minced
• 1 green bell pepper, julienned
• 1 cup tomatoes, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cups long grain rice
• 3 12 cups water, heated to boiling
• 34 lb shrimp, deveined, tails on
• 13 cup peas
• 2 lemons

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine ingredients for the Seasoning Mixture and set aside.
3. In a large heavy skillet, heat 2 tbsp oil over medium heat.
4. Saute chicken until golden and partially done; remove from the pan and set aside.
5. Add sausages to the pan, saute 2 minutes.
6. Remove from pan and cut into slices.
7. Pour off grease in the pan and add 2 more tbsp oil.
8. Saute onion, garlic, bell pepper, and tomato.
9. Stir in the Seasoning Mixture and parsley.
10. Cook 3 minutes until it thickens slightly.
11. Remove from heat.
12. Heat the remaining 3 tbsp olive oil over medium heat.
13. Add rice; stir 1 minute.
14. Blend in the onion mixture.
15. Pour in hot water, arrange the chicken and sausage slices on top.
16. When the liquid simmers, place in preheated oven for 15 minutes, or until rice is tender and dry.
17. Scatter shrimp and peas over the top; bake 5 minutes more, or just until shrimp turns pink.
18. Remove pan from oven.
19. Cover and allow paella to sit for 5 minutes before serving.
20. Garnish with lemon wedges.

saffron thread, salt, paprika, white pepper, nutmeg, olive oil, whole chickens, chorizo sausage, onion, garlic, green bell pepper, tomatoes, fresh parsley, long grain rice, water, shrimp, peas, lemons

Taken from www.food.com/recipe/paella-233726 (may not work)