Vegetable Paella with Chorizo and Rabbit

Total Time:
2 hr
45 min
1 hr 15 min

4 to 6 servings

  • 6 cups chicken stock
  • 1/4 teaspoon crumbled saffron threads
  • 1/2 cup dry white wine
  • 1/3 cup olive oil
  • 1 (2-pound) rabbit, cut into 2-inch pieces (on the bone)
  • 1/4 pound sweet chorizo, cut into 1/4-inch slices
  • 1 zucchini, cut into 1/2-inch cubes
  • 6 scallions, sliced into 1/2-inch pieces
  • 8 mushrooms, quartered
  • 1/2 cup frozen lima beans
  • 1/2 cup frozen organic peas
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 carrot, peeled and diced
  • Salt
  • 2 tomatoes, seeded and chopped
  • 6 cloves garlic, minced
  • 2 teaspoons paprika
  • 3 cups short-grain rice
  • 2 tablespoons chopped parsley
  • Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking the meat and vegetables.

  • Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm.

  • Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 minutes. Season with salt.

  • Stir in the tomatoes, garlic, and paprika, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley.

  • Preheat an oven to 350degrees F.

  • Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Stir in the reserved rabbit pieces, and adjust seasonings.

  • Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.

  • Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.

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