Vegetable Paella With Chorizo And Rabbit

Recipe Ingredients

6 cups	1422ml	Chicken stock
1/4 teaspoon	1.3ml	Crumbled saffron threads
1/2 cup	118ml	Dry white wine
1/3 cup	78ml	Olive oil
1		Rabbit - (2 lbs) - cut 2" pieces
		On the bone
1/4 lb	113g / 4oz	Sweet chorizo - cut 1/4" slices
1		Zucchini - cut 1/2" cubes
6		Scallions - sliced 1/2" pieces
8		Mushrooms - quartered
1/2 cup	80g / 2.8oz	Frozen lima beans
1/2 cup	118ml	Frozen organic peas
1		Red bell pepper - seeded, diced
1		Green bell pepper - seeded, diced
1		Carrot - peeled, diced
		Salt - to taste
2		Tomatoes - seeded, chopped
6		Garlic cloves - minced
2 teaspoons	10ml	Paprika
3 cups	480g / 16oz	Short-grain rice
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

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 350 degrees.

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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