Paella Velenciana of Spain

Paella Velenciana of 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 ( garbanzos will do) or butter beans
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

Shell Fish- Most paellas mix  shell fish with meat( reduce meat above )
1 Lb  shrimp uncooked in the shells
12  mussels
12 Clams uncooked in shells

Stock vegetables/meat/fish I like a fish stock which is fast and easy if
you cook the fresh mussels in water with a cup of white wine, bay leaf,
pepper corns, thyme, salt, & parsley 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,turmeric for color and salt , cover with part of
your stock.  Simmer for 40 minutes and add any uncooked shell fish. Cook
another 10-15 minutes until meat is tender and shell fish are cooked. Add
the rice and more stock to made 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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