SEAFOOD PAELLA

1/4 cup extra-virgin olive oil
1 tbsp. sweet paprika
6 jumbo shrimp, unpeeled
1/2 lb. fresh or frozen green beans, cut in 2'' pieces
12 medium shrimp, unpeeled
1 cup dried white beans soaked overnight & drained
3 medium tomatoes, seeded and grated
Salt
4 ounces chorizo sausage, sliced crosswise
3 cups Spanish paella rice
3 cloves garlic, peeled and minced
12 mussels, scrubbed and debearded
1 large pinch saffron threads

Heat oil in a 16''–18'' paella pan or large skillet over medium heat. Pan will span two burners; rotate pan occasionally for even cooking. Add all shrimp, sauté for 5 minutes, then remove and set aside. Reduce heat to low, add tomatoes, chorizo and garlic to oil in pan, and cook for 3–5 minutes. Toast saffron in a small skillet over medium heat for 1 minute; crumble into 12 cups water with paprika, then pour into pan. Add all beans, salt to taste, and simmer until reduced by half, about 45 minutes. Stir rice into pan, then add mussels and press down to submerge in liquid as much as possible. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes. (Discard mussels that do not open.) Place shrimp on top of rice, reduce heat to low, and cook for 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.

Serves 6.