32 inch Paellera & Johnny Howland

Step 1 Fry chicken, set aside to add later

Step 2 Saute BIG shrimp in garlic

Step 2.5 Nick Ryder admires shrimp

Step 2.8 Joyce Vondran sets jumbo shrimp aside to add later

Step 3 Saute onions green & red peppers

Step 3 You can't add too many onions & bell peppers

Step 4 Add water & bring to a boil

Step 5 Add seafood, 2 lbs. scallops & 4 lbs small shrimp

Step 6 Add 15 cups of seasoned rice

Step 6 Mix rice & ingredients thoroughly

Step 7 Add cherry tomatoes (halved)

Step 8 Decorate with mussels

Step 8 Empty the bag of mussels and check the heating rate

Step 9 Cook the rice to the consistency of a cashew nut

Step 9.2 Get Betty Aikens and Judy Bell to watch it cool

Step 9.8 Take time out for impromtu dancing

Step 10 Time for the green stuff toppings - french cut green beans

Step 10.5 More green stuff - english peas

Step 11 Black olives

Step 12 Pimientos have been added

Step 13 Jake Howland admires his son's creation while he puts the final touches to it

Step 13.1 Paella almost complete - Sarah Garcia looks on

Step 13.2 Paella with Sarah Garcia who taught the Howland family how to prepare it

Step 14 El tougue final (sliced lemons) then cover with foil

Step 15 Carry to dining room and everybody eats

Step 16 And eats...

Step 17 And eats...

Step 18 And eats...

Step 19 Until the Paellera looks like this