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LOCATION: Recipes >> Spanish >> Paella 26

Print this Recipe    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.

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