Vegetable paella with chorizo and rabbit
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Vegetable paella with chorizo and rabbit
  Rabbit    Vegetables  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23201. Report a problem with this recipe.
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      Title: Vegetable paella with chorizo and rabbit
 Categories: 2hot
      Yield: 4 Servings
 
      6 c  Chicken stock
    1/4 ts Crumbled saffron threads
    1/2 c  Dry white wine
    1/3 c  Olive oil
      1    (2-pound) rabbit, cut into
      2    Inch pieces (on the bone)
    1/4 lb Sweet chorizo, cut into
    1/4    -inch slices
      1    Zucchini, cut into 1/2-inch
           Cubes
      6    Scallions, sliced into
    1/2    -inch pieces
      8    Mushrooms, quartered
    1/2 c  Frozen lima beans
    1/2 c  Frozen organic peas
      1    Red bell pepper, seeded and
           Diced
      1    Green bell pepper, seeded
           And diced
      1    Carrot, peeled and diced
           Salt
      2    Tomatoes, seeded and
           Chopped
      6    Cloves garlic, minced
      2 ts Paprika
      3 c  Short-grain rice
      2 tb Chopped parsley
 
  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 350degrees F.
  
  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.
  
  Yield: 4 to 6 servings
  




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Recipe ID 23201 (Apr 03, 2005)

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