Paella a La Valenciana

"My mother gave me a beautiful copper paellera pan and this recipe, from William Sonoma, is just the perfect dish to try it out. Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp."
 
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Ready In:
1hr 30mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Place the white beans in a large bowl, cover with water and refrigerate overnight.
  • Drain the beans and place in a saucepan with water to cover by about 3 inches. Bring to a boil over high heat, reduce to a simmer and cook until the beans are tender, about 1 hour.
  • Remove the beans from the heat, drain and set aside.
  • In a paella pan over medium-high heat, warm the olive oil.
  • Season the chicken or rabbit with salt and pepper and add to the hot oil.
  • Brown well on all sides, 5 to 6 minutes per side.
  • Remove the meat from the pan and set aside.
  • Add the onion, garlic, saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes.
  • Return the chicken or rabbit to the pan, add the stock and simmer for 10 minutes.
  • Add the white and green beans, rosemary and rice and stir to mix.
  • Reduce the heat to medium and cook, uncovered, without stirring, until the rice is nearly tender, about 20 minutes.
  • Tuck the shrimp into the rice during the last 5 minutes of cooking.
  • Let the paella stand, covered, for 5 to 10 minutes so the rice absorbs all the liquid.
  • Garnish with lemon wedges and serve immediately.

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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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