Spanish: Paella 26 by Recipe Cottage

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	Paella 26

		Paella a la Valenciana, Spain Serves 6 1/2 chicken, small pieces 1 rabbit or lean pork, lamb or seasoned sausages 4-5 tablespoons olive oil 1-2 ripe tomatoes, peeled and chopped 125 g (4 oz ) large white Spanish beans or butter beans or garbanzos 250 g (8 ozs ) green beans, topped and tailed, cut into pieces 1-2 teaspoons paprika 2 sprigs of rosemary 1/2 teaspoons saffron (turmeric will give color) Salt Garlic minced- to taste 1 medium onion diced 1 red bell peeper cut into strips 1/4" X 3" 750 g (1-1/2 lb) short or medium -grain rice 1 lb shrimp uncooked in the shells 12 mussels 12 clams uncooked in shells stock Most paellas mix shellfish with meat. If you use the shellfish, reduce amount of the meat. If you cook the fresh mussels in water with a cup of white wine, bay leaf, pepper corns, thyme, salt, and parsley, you can use the broth for the stock called in the recipe. Clean the mussels well before cooking and strain the liquid before using. Hold 6 of the open, cooked mussels in the shells to put on top of dish, as served. In a special paella pan or large frying pan add oil and garlic minced, fry meat cut into small pieces until light brown. Add the vegetables, sprinkle with paprika, rosemary, salt and turmeric for color. Cover with part of the stock. Simmer for 40 minutes and add any uncooked shellfish. Cook another 10-15 minutes until meat is tender and shellfish are cooked. Add the rice and more stock to make up 3 pints of liquid. Place on high heat for 10 minutes, then reduce the heat and cook until the rice is tender. You may need to add extra stock and if there is excess liquid when the rice is tender, you made need to cook a little longer to reduce. Decorate top with mussels, shrimp, and strips of red pepper.