Name: Rabbit & Chorizo Paella
Ingredients: 4 ripe plum tomatoes (peeled, seeded and chopped); 1/4 cup olive or avocado oil; 1 onion (finely chopped); 5 cloves garlic (finely chopped); 12 cup Spanish sherry or white wine (optional but you will need more stock if you leave it out); 2 lbs rabbit cut into 10 pieces (or 8 chicken thighs); 8 oz chorizo (grilled if you can, or cooked and cut into ½-inch slices); 1½ cups Bomba or Arborio rice (You can also use short grain.); 2 1/2 cups chicken stock; 2 tsp thyme, fresh (chopped); 1 tsp rosemary, fresh (chopped); ½ tsp smoked paprika; Generous pinch saffron (soaked in a small amount of water); Salt and freshly ground black pepper (to taste); ½ cup small peas (petits pois) (fresh or frozen); 1 red pepper (roasted, peeled, seeded, and sliced)

This is not an authentic paella, but it’s very delicious and satisfying!

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Rabbit & Chorizo Paella

If rabbit isn’t your thing, use 8 skinless chicken thighs.

Course Main Course

Cuisine Paella, Spanish Style

Servings people

Equipment

Paella pan for four or large skillet

Ingredients

4 ripe plum tomatoes peeled, seeded and chopped
1/4 cup olive or avocado oil
1 onion finely chopped
5 cloves garlic finely chopped
12 cup Spanish sherry or white wine optional but you will need more stock if you leave it out
2 lbs rabbit cut into 10 pieces (or 8 chicken thighs)
8 oz chorizo grilled if you can, or cooked and cut into ½-inch slices
1½ cups Bomba or Arborio rice You can also use short grain.
2 1/2 cups chicken stock
2 tsp thyme, fresh chopped
1 tsp rosemary, fresh chopped
½ tsp smoked paprika
Generous pinch saffron soaked in a small amount of water
Salt and freshly ground black pepper to taste
½ cup small peas (petits pois) fresh or frozen
1 red pepper roasted, peeled, seeded, and sliced

Instructions

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat (or spray pan). Cook onion until translucent, about 4 minutes. Add garlic, stir and cook for 2 minutes, until garlic is lightly golden; add tomato to pan. Stir in sherry or wine and reduce heat to medium-low. Cook for 10 minutes, stirring frequently to prevent burning. Mixture will be very thick and noticeably. Remove from heat and set aside.
Preheat oven to 325°F.
If you have a BBQ, grill the rabbit/chicken and sausage. Set rabbit/chicken aside. and slice up sausage. Put sausage in the paella pan. Or see next two steps.
Heat remaining olive oil in a 14 to 16-inch paella pan over medium heat. Season rabbit/chicken generously with salt and pepper. Brown rabbit on both sides, about 8 minutes. Remove to a plate.
Brown chorizo/hot Italian sausage until starting to crisp, about 4 minutes.
Sprinkle rice over sausage in pan. Stir to coat rice in oil. Add reserved tomato mixture, chicken stock, thyme, rosemary, paprika and saffron; stir to evenly distribute rice and sausage. Season with salt and pepper. Lay rabbit/chicken in a single layer over rice. Increase heat to high, bring to a vigorous boil and cook for 3 minutes.
Cover with foil or lid, if your pan has one, place in oven and cook for 15 minutes. Remove foil or lid, sprinkle with peas and red pepper strips and return to oven for a couple of minutes. You can also do this last step on the stove, just long enough to heat the vegetables.
Serve in the paella pan.

Notes

If you want a good socarrat leave in the oven a little longer before adding the red peppers and peas.