Prep 0 mins
Cook 1 hr 30 mins
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.
- 1 cup large dried white bean
- 1⁄2 cup olive oil
- 1 (3 lb) roasting chickens or 1 (3 lb) rabbit, cut into 8 serving pieces
- salt & freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon saffron thread, crushed
- 4 tomatoes, peeled, seeded and chopped
- 4 cups chicken stock
- 1⁄2 lb green beans, trimmed, blanched for 3 to 5 minutes and drained
- 2 fresh rosemary sprigs, tough stems discarded, leaves chopped
- 2 1⁄2 cups calasparra Spanish rice
- 1 lb large shrimp, peeled and deveined
- lemon wedge (to garnish)
- 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.