Paela Valencia

Clams

6 oz plum tomatoes, peeled

1/2 cup olive oil

Rosemeary

1/4 teaspoon saffron

2 lemons, quartered

12 lb long beans

1/2 lb chorizo

2 cloves garlic, chopped

5 cups chicken stock

3 1/2 cups dry rice

Cut beans and clean clams. Cut beans into bite-size pieces, chop tomoatoes. Sprinkle salt over chicken pieces. Cut Chorizo into 1" slices. Heat oil in large, deep pan. Add chicken and chorizo and cook 5 minutes, turning pieces occasionally until browned. Add beans, tomatoes, garlic, rosemary, chicken stock.  Bring to boil then stir in saffron. Cover and leave to simmer 10 minutes. Add rice and salt. Quickly stir all ingredients together and bring back to a boil. Lower heat, cover and simmer 10 minutes.  Remove lid, add clams, cover and cook 7 to 10 minutes more.  Remove from heat and let stand 10 minutes before serving with lemon quarters.