Wedding Paella

Ingredients

• 33 cups your best homemade fish stock
• 10 cups bomba rice, preferably from Calasparra(note other rices will require less stock!)
• 10 Medium tomatoes, grated, skins discarded
• 1 tablespoon spanish sweet smoked paprika
• 10 cloves of garlic thinly sliced
• 10 cloves garlic finely minced
• 2 grams of saffron (lightly toasted)
• 2 tablespoons minced tarragon
• 1/2 cup minced parsley
• 4 pounds squid, body cut into rings, and tentacles
• 4 pounds mussels precooked with one shell removed. I generally discard the mussel liquor because I find it overpowers everything else!
• 5 pounds U16-20 shrimp, deveined but with shells left on. Heads-on are fine if not better!
• 12 extra colossal prawns U10 or less. I was lucky to find U3 for this paella. Prior to cooking sprinkle these prawns with a mixture of 3 parts salt to 1 part spanish smoked paprika, ideally an hour or two before cooking.
• 3 pounds green peas
• 2 pounds baby Lima beans. Frozen or fresh but simmer in a little stock until tender before hand
• 4 pounds sugar snap peas or string beans (strings removed)
• Red , green and yellow peppers, 2 each. Roast over a flame and rest in a paper bag for 10mins or so. Remove the skin and core and slice into 1/4 wide slices
• Optional: assorted edible flowers like nasturtiums and squash blossoms marigolds are also shown and while edible, many types of marigolds are bitter so I don't use them anymore