Paella

Main

Ingredients

• A 36 cm paella pan ( see notes )
• 2 Rabbit legs ( see notes )
• 1/2 roated chicken, de-boned
• 1 med-large white onion, diced
• 2 large red or yellow bell peppers, sliced the long way ( see notes )
• 1.5 spicy jalapenos, sliced
• 5 garlic cloves, roughly chopped
• 1.5 cups bomba rice (spanish short grain, see notes)
• 1 spicy chorizo (250g)
• 2 scallions, chopped, separated white/green
• 1/8 cup double tomato paste
• a lemon, sliced into wedges
• big handfull parsley, chopped for garnish
• 4.5 cups chicken stock ( unsalted )
• salt, pepper
• olive oil
• ALSO/maybe(see notes)
• bay leaf
• 1 heaping tsp saffron
• paprika

Steps

1. 1. Chorizo Safrotto**
2. heat pan, put 2 tbsp olive oil in pan
3. add chorizo, fry for 1-2 minutes
4. add onionss
5. when onions are getting clear, add peppers and garlic
6. add tomato paste (a little water if necessary)
7. salt/pepper
8. let soften, set side
9. don’t worry about cleaning pan
10. 2. Meats**
11. if rabbit isn’t cooked, slice into 1-inch pieces ( 3/leg). same with chicken, big chunks/
12. salt, pepper, oil and put rabbit in pan, brown
13. set aside
14. again with chicken
15. set aside, make sure not food left in pan (oil ok)
16. 3. Rice**
17. add more oil to pan
18. add chile, add scallion greens, let fry for a minute
19. add rice, fry/toast
20. 4. All together**
21. when toasty, add sifroto and chicken
22. add as much stock as fits to the pan, covering everything
23. add saffron
24. add salt/pepper
25. lower heat, cook until rice is done. (see notes on stove)
26. 5. Big finish**
27. Keep adding water and playing with heat so it doesn’t dry out
28. when rice feels ‘done’, turn it up a little bit so water evaporatre
29. socorrat, the crispy crust will form. take note of slightly burning smell as water evaporates
30. remove from heat, let cool a few minutes
31. serve with metal spatula to make sure you can scrape off some of the soccorat