Paella For a Crowd

Ingredients

• 12 bone-in, skin-on chicken thighs (about 5 pounds)
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 4 large tomatoes
• 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
• 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
• 2 teaspoons saffron
• Coarse salt and freshly ground pepper
• 4 cups homemade or store-bought chicken stock, warmed
• ⅓ cup cognac
• 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
• 1 large white onion, chopped
• 2 tablespoons finely chopped garlic
• 1 ¼ pounds calamari, cleaned and cut crosswise into ½-inch rings
• 12 jumbo shrimp, peeled and deveined
• 1 ½ pounds short-grain white rice
• 16 littleneck clams, scrubbed
• 18 mussels, scrubbed
• 2 cups fresh or frozen peas
• ½ pound blanched haricot vert, trimmed and cut into 1 ½-inch pieces
• ½ cup fresh flat-leaf parsley, chopped, for serving
• Lemon wedges, for serving

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