Ingredients
- 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
Directions
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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By keven.schreiber...
Philadelphia, PA
on September 14, 2009
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After my girlfriend moved houses, I had the challenge of making a meal with only one large skillet (a 3 quart-ish non-stick risotto pan a cutting board, and a tea kettle - all the rest of her stuff was still in storage. I ended up substituting lamb shoulder for the rabbit (which is pretty hard to find, just cutting the shoulder off the bone and into chunks. I also substituted short grain brown rice, which takes slightly longer to cook and soak up all the liquid. I simply checked the pan every 10 minutes or so it was in the oven, adding almost all the liquid until the rice was tender - it added about 30 minutes to the cook time. I heated the stock and saffron in the tea kettle, which actually made adding it very simple. Ultimately, it was really tasty and really easy, other than the prep chopping. I'd absolutely make it again, but maybe include a bit more meat. I strongly recommend this one!
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