Paella with Rabbit, Shrimp and Bay Scallops

I learnt this recipe in a cooking class and havent really had a chance to try it until now. Thanks to Ernesto and Cindy for the idea to make a Paella and for Ernesto's suggestion of trying rabbit although i will probably always pick chicken. Pork could also be used. The key with Paella is really the pan. You should be using a Paella pan (in pic) which can be used on the stove top and oven This recipe serves 6-8 people
Meats (Proteins)
1 lb spicy sausage. Try 3-4 of the hand made chorizo from farmers market.
1.5 lbs peeled deveined, raw shrimp (15 to 20 large)
2 cups bay scallops (or squid rings)
1 whole rabbit or chicken, cut into 8 pieces
2-3 handfuls of fresh green beans
1/2 c frozen peas (and/or carrot)
1 can chopped tomatoes in puree
1 finely chopped onion
1 each red and green pepper cut into strips
2 lemons cut in wedges
2 cups rice - use a medium grained rice if possible. Jasmine or Basmati will probably work too.
4 cups chicken broth
1/2 cup white wine
pinch of saffron
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.
3) Add chopped onion, cooking until soft and translucent.  Add tomatoes and cook 5 minutes more.  Add raw scallops and shrimp, cook for a few minutes and remove.
4) Make a paste of last 3 ingredients in a processor and add it to pan cooking for 1-2 minutes.  Add rice and stir to coat then add wine. 
5) Next add bell peppers, peas and green beans. 
6) Bring stock to a boil and add to pan. Add saffron (2 pinches) and salt. Cook for 10 minutes, stiring frequnetly until broth is absorbed but some liquid still remains. 
7) Heat oven to 325 add cooked rabbit/chicken and scallops and bake for 10 minutes. Add lemon wedges and bake another 10 minutes.
So colorful and delicious!!!!


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