 |
 |
2 |
Lg |
Tomato, grated (Paella) |
|
|
1 |
Lg |
Onion, grated (Paella) |
|
|
8 |
cloves |
Garlic, 4 grated and 4 whole pealed (Paella) |
|
|
4 |
|
chicken thighs, each in half or thirds (Paella) |
|
|
4 |
|
Bilbao or other soft chorizo such as Palacios (Paella) |
|
|
30 |
threads |
Saffron, toasted and pulverized (Paella) |
|
|
½ |
cup |
White wine, warmed (Paella) |
|
|
8 |
oz |
Clam juice (Paella) |
|
|
2 |
cups |
Chicken Stock (1 can) (Paella) |
|
|
3 |
cups |
Stock from mussels (or more) (Paella) |
|
|
18 |
|
Mussels (Paella) |
|
|
18 |
sm |
Clams (Paella) |
|
|
12 |
|
Shrimp. head on if possible (Paella) |
|
|
24 |
quarters |
Artichokes, 1 artichoke each quartered (Paella) |
|
|
10 |
oz jar |
Red piquillo peppers (Paella) |
|
|
2 |
cups |
Bomba rice (Paella) |
|
|
6 |
|
Lemon quarters (Paella) |
|
|
750 |
ml |
dry red wine: Grenache, Pinot Noir, etc. (Sangria) |
|
|
½ |
cup |
freshly squeezed orange juice (Sangria) |
|
|
|
|
Sliced apples, oranges, lemons, limes or berries, tossed with a squeeze of lemon juice (Sangria) |
|
|
|
|
Sparkling water, if desired (Sangria) |