Wednesday, October 20, 2010
Paella with Rabbit, Shrimp and Bay Scallops
2 cups bay scallops (or squid rings)
1 whole rabbit or chicken, cut into 8 pieces
1 can chopped tomatoes in puree
1 finely chopped onion
2 cups rice - use a medium grained rice if possible. Jasmine or Basmati will probably work too.
salt and pepper
1/4 cup olive oil, for saute
Paste of 8 whole blanched almonds, 4 tablespoons cilantro, 3 cloves garlic
1) Heat olive oil over medium high heat in paella pan
2) Sautee sliced sausage. Remove and add rabbit/chicken to remaining oil.