Paella Valenciana
Why I Love This Recipe
From Williams-Sonoma -- it's pretty simple, and very tasty.
Ingredients You'll Need
1 cup white beans (can is fine)
1/2 cup olive oil
1 chicken or rabbit (!) cut into 8 serving pieces
1 large yellow onion, chopped
2 garlic cloves, minced
1/2tsp. saffron threads
4 tomatoes, peeled seeded and chopped ( I just use a can )
4 c chicken stock
1/2 lb. green beans, trimmed, blanched and drained (I zap in microwave for the cheat style blanching)
2 rosemary sprigs
2 1/2 cups long or medium grain rice
1 lb shrimp, deveined etc. (frozen Trader Joes are good)
Directions
In paella pan, or best equivalent, large, shallow two handles, warm olive oil, season meat with salt and pepper, and brown well on all sides, 6 ish minutes per side. Remove from pan.
Add onion, garlic, saffron and tomatoes, cook, stirring occasionally, 6- 8 minutes
Return meat to pan, add the stock and simmer for 10 minutes. Add white and green beans, rosemary and rice, stir to mix. Reduce heat to medium, and cook, uncovered, without stirring, until rice is nearly tender, about 20 minutes. Tuck the shrimp into the rice in the last five minutes of cooking. Let stand for a few minutes to let rice finish absorbing all the liquid. Garnish with lemon.
