Party Hardy With Paella

Tori Ritchie: Classic Dish, Great For Gatherings, Easy To Make

(CBS)  RECIPES

Paella a la Valenciana

1 rounded cup dried large white beans, optional
1/2 cup olive oil, plus more as needed
1 chicken, about 3 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 tsp. saffron threads, crushed
4 tomatoes, peeled, seeded and chopped
4 to 5 cups chicken broth
1 lb. shrimp, peeled and de-veined
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 Spanish Calasparra rice or Arborio rice
Lemon wedges for garnish

If using, 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 1/2 cup olive oil. Season the chicken 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 to the pan, add 4 cups of the broth and simmer for 10 minutes. Add the green beans, (and white, if using), 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.

Just before the rice is done, in a fry pan over high heat, warm 1 Tbs. olive oil. Add the shrimp and season with salt and pepper. Sauté, stirring, 1 to 2 minutes. Add the remaining 1 cup broth to the shrimp, then pour the shrimp and broth over the rice. Let stand, covered, 5 to 10 minutes, so the rice absorbs all the liquid. Garnish with lemon wedges and serve immediately. Serves 6 to 8.

Adapted from "Williams-Sonoma Savoring Series, Savoring Spain & Portugal," by Joyce Goldstein (Time-Life Books, 2000).

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