Giant Fideuà for 200 people. The recipe for how to make it

First of all, the extra virgin olive oil. That can't go wrong in a good fideuà. Now we're going to check the level. If the paella is well leveled or not. We're going to add a little bit of salt. We start with the onion. Now we have to caramelize the onion a little bit, without burning it. To make a good sofrito, to make it tasty and juicy. This fideuà is so big, we're not going to fry the seafood first, because it's so much, that it wouldn't look good. So what we're going to do next is to put the raw seafood on top and we'll put it at the end. And we'll put it when there's little broth left so it can cook. As you can see, we have a paddle to move the paella, because it's so big. Mariano is using the paddle, but the best way to move it is with the paddle. It's not a paddle for rowing, it's a gastronomic paddle. Now we have to fry the onion little by little, without hurry. This is one of the tricks of the fideuà. This is what the fideuà Melosa is going to leave. As you can see, the problem with these paellas is that they fry less, everything goes a little less. Because the paella is so big, the thickness of the paella is so big, that it's hard for it to heat up. Once it's hot, it starts to fry more, but this is hard to do. It's not a normal paella. It's also very important that the broth starts to boil. It can't get cold, because it has to boil. As soon as we add the fideus, it has to boil immediately. It looks like a lot of onion, but it's for 200 people. 200 servings is a lot. This paella doesn't take 20 minutes, it takes twice as long as any other paella, because it's so big. So when it's big, you use a lot of ingredients, and when you use a lot of ingredients, it takes longer to cook. It's not like a normal paella. In a normal paella, we would have fried the onion, but here, with so much, you have to stir it so it doesn't burn, and it's hard to do. In this paella, you have to keep stirring, because if you don't, the edges will burn, so you have to keep stirring. So that nothing burns, it caramelizes, and it stays at its optimal point to make the fideua. We're going to add the pepper now. As you can see, this paella isn't made like the others. I'm not going to fry the fish, because since this one is so expensive, I'm going to add it later so I don't overcook it. That's it. Move it, move it. 150, no, give me two. Hey, put it down. Let's go. We're going to throw in the fideus. One hundred. One hundred and five. That's it, right? Yes, that's it. Now we're going to fry the fideus a little. I'm telling you, we're going to make this fideua differently, because it's a giant fideua, and so that the fish doesn't overcook, and the seafood doesn't overcook, we're going to put it at the last minute. Well, we're going to add the broth. As you can see, the broth is starting to boil strongly. That's a good sign. In total, between 130 and 150 tickets. We're going to make it for 200. We're going to add the rap now, because we didn't want it to overdo it. We're going to add it now, because in these paellas, if we do it before, I've already told you that the rap is too much, and then it's not worth anything. Wait, don't touch it too much. Don't touch it too much. All you have to do is concentrate it in the middle, and bring the fideus here. Yes, the seafood now. Let's put it. Don't touch it anymore. Put it straight and don't touch it anymore. Leave it, don't touch it anymore. Now the seafood. Put the seafood now. Yes, yes, take the box and put it now. All at once, right? All at once, yes. No, first the fideus. We're going to put the straight fideus first. Well, we're going to put the seafood, as you can see, we've put it raw, but now with the steam, as it still has a lot of broth, and it has a lot of steam, all the gills and all the seafood will be done right away. We're putting the seafood on top. The fideuá is already taking on color. The gills are doing well. I think the gills are doing well, now the prawns. Man, the paella is fat, so we need seafood, because then there's the incense rations. Our municipal representatives and Churac's colleagues will pass by the box to greet the contestants. As you can see, it's very full of seafood, because, of course, the paella is also fat, so it needs seafood, because then the rations come out. OK, OK, that's it. I think so. That's it. I have four left, I just put them in. We rectify a little if there's any side that's drier, but, well, it's perfect. This is almost caramelized. We're going to lower the heat now so that it doesn't burn and that it finishes little by little. And now we have it there. Well, gentlemen, this is how you make a fideuá, a giant one for 200 rations, and, well, now it's time to eat it, to taste it.