Veggie Paella for 40 people

[Guest guest]

This came out so good. We cooked it outdoors for a solstice/baby

shower party and used a 32 inch diameter pan.

 

14 cups rice (use arborio)

 

2 cups olive oil

 

4 lbs onions

 

4 lbs green beans, trimmed and cut

 

4 lbs tomatoes (diced, or use tomato preserves)

 

8 bell peppers (or more)(broil or grill, peel and slice)

 

3 grams saffron (or 4)

 

2 cups white wine

 

4-6 quarts vegetable stock

 

4 lbs cauliflower, cut up

 

4 lbs frozen baby lima beans (or substitute edamame)

 

3 lbs carrots, cut into bite size chunks

 

8 teaspoons salt (or less since stock has some salt)

 

8 teaspoons turmeric (optional)

 

8 teaspoons Spanish paprika (or regular)

 

8 tsp chili flakes (optional)

 

1 1/3 cups chopped garlic

 

Artichokes (4 lbs frozen hearts)

 

Summer squash zucchini, sliced

 

Frozen Peas (3 lbs).

 

Preparation:

 

Prepare all ingredients. chop onions, carrots, trim green beans, make

artichoke flowerets, prepare all non-frozen vegetables. We transport

the ingredients in sealed containers.

 

Heat oil in large paella pan and saute onions. Add tomatoes,

cauliflowers and green beans. Stir with large wooden spoon until

vegetables are half cooked. Add remaining ingredients except peppers,

rice, stock and artichokes. Add rice and stock and stir. Cover with

aluminum foil and cook until rice is almost done. Add pepper slices

and artichoke heart quarters and cook until done. Serve with chopped

parsley and all i oli.