okay.. this one is enough to feed 45 people! 
Paella for
Forty-five
Serves 45
Courtesy of MarthaStewart.com
To make this paella you will need a twenty-eight-inch paella pan.
The amount of stock you need will vary depending on whether you
cook the paella on a stove or over a fire.
Ingredients
6 one-and-a-quarter-pound lobsters
4 whole chickens, each cut into 10 pieces
1 1/2 cups extra-virgin olive oil
4 tablespoons paprika
6 tablespoons coarse salt
4 pounds boneless pork loin, cut into 1-inch cubes
3 pounds chorizo, cut into 1-inch pieces
2 cups diced onion (1 large)
1 cup minced garlic
4 pounds squid, cleaned and cut into 1-inch rings and tentacle
sections
4 pounds medium shrimp, peeled and deveined
3 pounds sea scallops (about 3 dozen), muscles trimmed
6 green bell peppers (about 4 1/2 pounds), seeded and ribs removed,
cut into 1/4-inch strips
2 pounds asparagus, trimmed and cut into 1-inch pieces
4 cups fresh peas
4 cups peeled, seeded, and coarsely chopped tomatoes (about 3
pounds)
3 dozen small mussels, scrubbed and debearded
10 to 12 cups Homemade Chicken Stock, or low-sodium canned
10 cups long-grain rice (4 pounds)
2 cups brandy
2 tablespoons Spanish saffron threads
Freshly ground pepper
1/4 cup freshly squeezed lemon juice
1. Coat chicken with 1/2 cup oil, paprika, and 2 tablespoons salt;
let sit for 2 hours. Meanwhile, bring a large pot of water to boil.
Cook lobsters for 4 minutes, and drain. When cool enough to handle,
remove tails from shells, and cut into bite-size pieces. Cut claws
in half, leaving meat in shells. Discard bodies, or save for use in
a seafood stock.
2. In a 28-inch paella pan, heat remaining cup olive oil over four
burners set on medium heat, or over a hardwood fire (place grid 3
inches from fire). Cook chicken in the oil, turning occasionally
until browned, about 4 minutes per side.
3. Add pork to pan with chicken, sprinkle with 1 tablespoon salt,
and cook until browned, 3 to 4 minutes, stirring occasionally. Add
chorizo, and cook for 2 minutes. Add onion and garlic; cook for 3
minutes more. Add squid, stir to combine, and cook 1 minute.
4. Add lobster, shrimp, scallops, green peppers, and asparagus, and
saut?for 5 to 7 minutes; add peas, tomatoes, mussels, and 4 cups
chicken stock. Cook for 2 minutes. Sprinkle rice evenly over the
whole pan, and stir until combined. Add 4 cups stock and 1 cup
brandy. With a mortar and pestle or spice grinder, combine saffron
with remaining 3 tablespoons salt. Transfer to a small bowl, and
combine with 1 cup stock and remaining 1 cup brandy. Pour over
rice. Season with ground pepper.
5. Reduce heat to medium low, and cook until most of the liquid is
absorbed and rice is al dente, about 20 minutes. If liquid is
absorbed before rice is al dente, continue adding remaining stock 1
cup at a time. Stir in lemon juice, and serve.
