Paella a la Valenciana

For your information Paella takes its name from the two-handed shallow pan, call a paella, in which it is customarily cooked.
The dish originated in Valencia Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe the snails are replace by shrimp.
Enjoy and and send me your comments and recipes thanks.............

What you will need to prepare this dish:

1 round cup dried large white beans
1/2 cup olive oil
1 chicken or rabbit about 3 lbs 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 cups chicken broth
1/2 lb green beans, trimmed, balanced for 3 to 5 minutes and drained
2 fresh rosemary sprigs, tough stems discarded leaves chopped
2 1/2 cups Spanish Calasparra rice
1 l large shrimp, peeled and deveined
Lemon wedges for garnish

Directions:

Place the white beans in a large bowl, cover with the 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.

Ad the onion, garlic saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened about 6 to 8 minutes.

Return the chicken or rabbit to the pan, add the stock and simmer for 10 minutes.
Add the white and green beans, rosemary and rice and stir to mic. Reduce the heat to medium and cook,m uncovered without stirring until the rice is nearly tender, about 20 minutes. Tuck the shrimp into the rice during the last 5 minutes of cooing Let the paella stand covered for 5 to 10 minutes so the rice absorbs all the liquids. Garnish with lemon wedges and serve immediately.