From Victor Vargas-Vincent at GDS

Serves 25 people

Ingredients

• 12 half chicken breasts
• 1 cup olive oil
• 1 large green pepper, sliced
• 1 large yellow onion, chopped
• 2 tsp of Spanish paprika
• 6 cups of Risotto rice
• 1 can of sweet peas
• 1 pb can of crushed tomatoes
• 12 cups of stock
• 1 tsp of saffron
• 5 lb raw shrimp, shelled and cleaned (reserve the shells)
• salt
• lemon, sliced

Preparation

Bring the water to a boil in a pot and add the shells of the shrimp.  Let it simmer for about 30 minutes, adding more water if necessary to make 6 cups of stock.

Cut the chicken breasts into one-inch cubes and fry them in the paella pan with olive oil until golden. Add onion and green pepper.  When onion is transparent, add the shrimp, crushed tomatoes, peas, paprika, saffron and salt. Mix everything and immediately add the stock (use a metal colander to strain shrimp shells from stock).

Bring to boil for one minute and add the rice. Without stirring, shake from time to time. When rice is boiling, reduce the flame to low medium and cook until stock is gone (about 20 minutes).

Put the lemon on top, turn the gas off and cover with kitchen paper for about 10 minutes before serving.