Authentic Valencian Paella

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This is the typical, rich rice dish from valencia, located on the east mediterranean coast of spain. It is a mix of recipes i found on aboutvalencia.com and alicante-spain.com. This is the real paella recipe, the kind i had made for me in my exchange-home in valencia, spain.

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Steps

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First , heat the oil and when it is hot enough , add the seafood and chicken and fry until lightly browned.

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Then add the white and green beans and cook them together with the meat.

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While they are cooking , make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty , quickly adding the paprika , stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

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Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.

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After 20 minutes add the rice , distributing it evenly , making sure the rice is covered with liquid.

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The heat should be fairly high , not interrupting the boil.

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It takes about 20 minutes for the paella rice to cook.

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Do not stir the rice once you have added it to the paella pans , just change its position so that the heat gets to all parts equally.

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All the broth should be absorbed when finished.

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Take the paella off the heat and let sta.

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Ingredients

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chicken pieces, shrimp, mussels, chopped tomatoes, green beans, lima beans, saffron, spanish rice, hot water, olive oil, salt, sweet paprika