Name: Paella with Rabbit, Chorizo and Shrimp with Calabrian Chile Aïoli
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 to 4 servings
Ingredients: 6 ounces Spanish cured chorizo, diced; Extra-virgin olive oil; 8 ounces cleaned calamari, bodies cut into 1/4-inch rings; 2 boneless rabbit legs, cut into 1-inch dice; 6 large whole shrimp; 1 red bell pepper, finely diced; 1/2 yellow onion, finely diced; Kosher salt; 4 cloves garlic, minced; 1 small tomato, diced; 1 teaspoon smoked paprika; 2 cups chicken stock; 1/4 teaspoon saffron threads; 1/2 cup dry white wine; 1 cup bomba rice; 1/2 cup frozen peas, thawed; 1/2 small bunch chives, thinly sliced; 1 large egg yolk; 2 tablespoons sherry vinegar; 1/2 teaspoon kosher salt; 3/4 cup canola oil; 2 cloves garlic, crushed; 1/2 teaspoon Calabrian chile paste

Directions

Special equipment:

a 13-inch paella pan

For the paella: Add the chorizo and a splash of olive oil to a 13-inch paella pan and turn the burner on to medium-low heat. Slowly cook to render the fat until the sausage is golden brown and crisp, 4 to 5 minutes. Remove the chorizo with a slotted spoon to a paper towel-lined sheet tray and set aside. Increase the heat to medium-high and add the calamari. Cook just for 30 seconds, then remove and set aside. Add the rabbit to the pan and cook for 3 to 4 minutes until nicely browned but not completely cooked through.
Using kitchen shears, cut down the backs of the shrimp, right below the heads to the tops of the tails. Remove the shells from the bodies but leave on the heads and tails (reserve the shells). Remove the veins.
Remove the rabbit from the pan and add 1 tablespoon olive oil with the bell pepper, onion and salt to taste. Sauté until translucent, 6 to 8 minutes. Add the garlic and cook 2 to 3 minutes, being careful not to burn the garlic, then add the tomato and smoked paprika and cook 6 to 8 minutes, until everything is a paste-like consistency (sofrito).
Meanwhile, add the chicken stock to a small saucepan and bring to a boil over medium-high heat. Turn the heat off and add the saffron and reserved shrimp shells. Let them steep in the warm stock for 20 minutes.
After the sofrito has cooked down into a paste, deglaze with the white wine and cook for a few minutes to burn off the alcohol. Add the chorizo and rabbit back to the pan. Add the rice and stir to make sure everything is evenly incorporated. Slowly add the chicken stock around the edges of the pan, straining out the shrimp shells. Spread the rice into an even layer in the pan and cook on medium heat for 16 to 18 minutes, occasionally stirring to make sure everything is cooking evenly, then nestle the shrimp evenly in a circle on top of the rice. Continue cooking for another 5 minutes, then sprinkle the peas over the surface. Turn the heat off the pan and add the calamari in an even layer over the top. Cover with aluminum foil and let the calamari warm through, 2 to 3 minutes. Remove the foil from the pan and garnish with the chives.
Meanwhile, for the aïoli: Add the egg yolk, vinegar and salt to a small food processor and pulse until the mixture is homogeneous. While the food processor is running, slowly stream in the oil until all of it is incorporated and the mixture emulsifies, being careful not to add in too much so the aïoli doesn't break. Once the aïoli has formed, add the garlic and chile paste and pulse a few times to combine. If the aïoli is too thick, add a couple drops of water to thin it out to the desired consistency.
Serve the paella with the aïoli.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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