Paella a la Valencia

By Mike_67

Ingredients

• 1 large yellow onion, chopped
• 16 ounce package haricots verts
• 2 cloves garlic, minced
• 5 large tomatoes, chopped
• 6 cups chicken broth, heated and divided
• 1 teaspoon saffron threads, crushed
• 1 tablespoon chopped rosemary
• 2 1/2 cups arborio rice
• 1 tablespoon olive oil
• 1/2 pound bay scallops
• 1 pound chunk crab meat or peeled shrimp
• 2 teaspoons salt
• 1 teaspoon white pepper

Details

Servings 4

Preparation

Step 1

Cook onion, green beans and garlic for 5-7 minutes in a large non-stick skillet over medium heat. Add tomatoes and cook 5 minutes more. Add 5 cups broth and simmer an additional 10 minutes. Stir in saffron, rosemary and rice. Simmer uncovered, stirring frequently, until rice is tender but firm and liquid is nearly absorbed.

Stir in remaining cup of broth (if needed) salt, pepper, scallops and crab or shrimp. Remove paella from heat, cover and let stand 10 minutes.