Puertorrican-Style Paella for a Crowd

Paella is a Spanish word meaning “pan.” A large flat-bottom paella pan with a lid is needed for preparing this dish, but if you don’t have a paella pan like the one in the photo above, a large skillet will do.

May 18, 2017


Cut up the meats into bite-size pieces and season lightly with adobo seasoning.

Heat the olive oil in a large, shallow skillet or paella pan over medium heat. Add chorizo, chicken, garlic, onion, red pepper, fancy pimientos and paprika. Fry for around 5 minutes, stirring regularly. Slowly add the other meats such as pork and beef. Stir in tomatoes and chicken stock. Add rice and stir for a couple of minutes so it starts to suck up all that lovely flavor.

Cover paella dish with lid or aluminum foill and cook on medium-low for 45 minutes, stirring regularly, adding more stock if needed until rice is tender. Add peas and asparagus. Cook for 5 minutes, or until hot throughout. Adjust seasoning with salt and pepper, adding more adobo seasoning as desired.

Serve with a side salad or a piece of warm French bread.

*These items may be found in international grocery markets.

Recipe courtesy of Pia Urban Market.


  • 5–10 pounds mixed meat items such as pork, beef, chicken (with or without the bones) and Spanish chor-izo in preferred proportions
  • Adobo seasoning
  • 3½ ounces olive oil
  • 2½ ounces garlic, finely sliced
  • 1 pound white onions, roughly chopped
  • 1 pound of red pepper, roughly chopped
  • ½ can pimientos morrones (fancy pimientos)*
  • 3 packets seasoning sazon con azafran* or paprika
  • 14 ounces of canned, whole tomatoes
  • ½ gallon homemade chicken stock (highly recommended instead of water for better flavor)
  • 2 pounds paella rice*
  • 1 15-ounce can, plus half of one 15-ounce can, of peas (22.5 ounces)
  • Fresh asparagus, sliced into 1-inch pieces (leave some whole for garnish)
  • Salt and pepper to taste
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