Favorite - This is an all time favorite
We look forward to this dish every year, haunting the farmer's market and nagging our friends for the first romano beans. These are sort of flat, inch across string beans, but they are amazingly good in this dish.
As for the add extra water hoodoo. We just add a half a cup or so and keep an eye on it as it bakes, adding water if it seems to be too dry. There has to be enough water or the rice won't cook. If you still have hard kernels, add water and bake longer.
from the Catalan Cookbook
3 tbsp olive oil
1/4 pancetta or good bacon, in bits
3-4 oz chorizo meat
1/2 lb blood sausage, in chunks
4 large garlic cloves, minced
2 large red bell peppers, in thin strips
2 lbs ripe tomatoes, chopped
1 lb romano beans
10 oz of baby peas, frozen
2 cups short grain rice e.g. la perdida
1 tsp paprika
1 tsp turmeric
1/2 tsp saffron
1 tsp salt
1 tsp black pepper
In paella pan, heat 1 tbsp olive oil and cook up the pancetta, chorizo and blood sausage, until brown.
In another pan, heat 2 tbsp olive oil and cook the red peppers and garlic until soft. Add the tomatoes and cook until dry. Add to sausages.
Add green beans and 4 cups of water. Bring to a boil. Reduce heat to low. Cook for 10 minutes, uncovered.
Add a bit of water to make up for evaporation. Add all the other ingredients, including the rice. Keep everything boiling.
Preheat the oven to 400F for 30 minutes or until the rice is cook. Add water as necessary.
When done, let sit for 10 minutes. Serve.