Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Vegetable Paella with Chorizo and Rabbit
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 920
- Total Fat
- 32
- Saturated Fat
- 8
- Carbohydrates
- 100
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 51
- Cholesterol
- 110
- Sodium
- 1698
- Total: 2 hr
- Prep: 45 min
- Cook: 1 hr 15 min
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.