I’ve never cooking Paella before. As you can see, it is a beautiful dish full of healthy, natural ingredients that give it flavor and nutrition. After prepping it, it is just a matter of pan frying then sautéing in order of longest cooking times.
I made it for the first time in culinary school Friday. My teacher gave an A+. So I will pass along the recipe so you can get an A from your audience too.
Try it for entertaining, family gatherings, or for a big date. It is easy to do and impressive! And makes wonderful leftovers, too.
10 oz Chicken, cut 1 1/2″ pieces
16 oz rabbit, bone in, cut into small pieces (can use chicken)
1 3/4 tsp. Spanish paprika
to taste salt and black pepper
6 garlic cloves
32 oz chicken stock
2.5 oz olive oil
Spanish chorizo, cut into 1.5″ pieces
2 oz green beans, 1 1/2″ pieces
3 oz cooked butter beans, or lima beans
3 oz tomato grated and discard skins
short to medium grain rice
3 ox red bell pepper, roasted, peeled, julienned
Preheat oven to 425F. Combine chicken and rabbit, 1/2 tsp paprika, salt, pepper, and half the garlic, toss well and set aside 15 minutes.
Bring chicken stock to simmer. Add saffron and continue to keep hot.
Place 4 Tbsp olive oil in 14″ paella pan over medium heat until oil begins to smoke.
Add chicken and rabbit and brown 6-7 minutes.
Add chorizo, cook 2 minutes
Add green beans, butter beans, and toss unit begins begging to take on color, about 5 minutes. Move all items to edge of pan. Add remaining oil to center of paella pan, add remaining garlic, and cook until fragrant, about 30 seconds.
Add tomatoes to center of pan, reduce heat to low and cook stirring until tomato is thickened and reduced, or about 5 minutes.
Toss tomato mixture with meat and veggies and add remaining paprika and cayenne. Stir all.
Add rice to pan and stir to coat. Add hot stock.
Cook over medium low heat, covered loosely with foil, until liquid is almost level with rice, about 6-8 minutes. Rice will still be soupy. Move and rotate pan so liquid cooks evenly. If rice seem raw, add more stock.
Transfer paella pan to oven and bake until rice is tender but still al dente, about 15 minutes. check and sprinkle with more stock if needed.
Remove paella from oven, cover with aluminum foil and let stand 5 minutes. Uncover and let stand 10 minutes so flavors will develop as it rests. Garnish with roasted peppers and serve.