Vegetable Paella with Chorizo and Rabbit

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!