1 gallon 10 cups chicken broth
1/10 ounce saffron
About 1 cup olive oil
16 pounds chicken thighs
5 pounds Spanish chorizo, cut into 1/2-inch slices
2 1/2 pounds pork loin roast, chopped
2 pounds Serrano ham, diced
7 white onions, chopped
2 1/2 heads garlic, minced
80 ounces canned fire-roasted diced tomatoes
2 teaspoons red pepper flakes
5 sprigs fresh rosemary, tied in a bundle
18 cups Bomba rice
2 jars Spanish olives
2 bags frozen green peas
4 pounds clams
2 pounds mussels
3 1/2 pounds cooked asparagus
3 pounds grilled Gulf prawns
2 pounds frozen artichoke hearts
2 jars roasted red peppers, for garnish
Lemon slices, for garnish
1 bunch parsley, chopped, for garnish
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