|10 min||22 min||5|
|1/4 cup||Olive Oil, Extra Virgin|
|1 1/4 cup||Arborio rice|
|1 can(s) (14oz)||Diced tomatoes, canned|
|454 gm||Shrimp, raw (raw, peeled and deveined)|
|227 gm||Sausage, chorizo, pork and beef (Dry chorizo, cut into semi circles (3 small sausages))|
|1 medium pepper(s)||Red bell pepper (julienne)|
|3 clove(s)||Garlic (minced)|
|4 cup||Chicken broth (stock), low sodium|
|1 leaf||Bay leaf|
|227 gm||Green/yellow string beans, raw (cut into 2-3 pieces each bean)|
|1 medium||Lemon (Juice 1/2, cut the rest into wedges for garnish)|
|1 tsp||Kosher salt (to taste)|
Heat oil in a large frying pan over medium heat. Add sausage and sauté until golden. It will seem like a lot of oil but it creates an almost cheese like taste when the paella is finished.
Add garlic, rice, saffron, paprika and sauté 30 seconds - constantly stirring.
Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking.
Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth.
Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving.
Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt.
Serve immediately with a wedge of lemon on the side.