Homestyle Paella

Peel the shrimp. set the shrimp aside and put the shells in a large saucepan with the chicken broth. Boil the shells for 5 minutes, then let them steep until the broth is to be added to the paella.

Trim the beans, cut them into 1 inch pieces and cook them with 1/4 c. of the broth either in a covered pan on the stove or in a microwave safe bowl in the microwave oven until thoroughly soft. Add the peas to the beans and set aside.

Cut the tomatoes in half crosswise, squeeze out and discard the seeds and grate the tomatoes on a coarse grater (skins will protect your hands).

cut the chicken into 1 inch pieces.

In a large sauté pan (or paella pan), heat 2 Tbsp of oil and brown chicken in it, seasoning lightly with salt and pepper. Remove the chicken pieces to a bowl and set them aside.

Add remaining 2 Tbsp of oil and lightly brown the onion. As the onion starts to brown, add the garlic and wine, and season lightly wit salt and pepper. Use a flat spoon or spatula to scrape up and dissolve any browned bits stuck to pan. Let the wine boil down to a syrup, then add the grated tomato and the saffron. Let mixture cook until it is almost dry, but be careful not to let it burn.

Now sir in the rice, turning it over repeatedly to coat it well. Strain the reserved broth to remove the shells. Add enough water or additional broth to make 4 cups and add liquid to the rice. Stir in the reserved chicken, cover the pan and let simmer for 10 minutes. Uncover pan and add reserved vegetables, parsley and lemon. Cover the pan and let simmer for 5 minutes longer. Uncover the pan, stir the paella well and taste for seasoning, adding salt and pepper as necessary.

Arrange shrimp and sliced sausage on top of the paella and let cook for 5 minutes longer. Remove the pan from the heat and let the paella stand covered for 10 to 15 min until serving.