Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. It's best to have all of your ingredients prepared before you start cooking. | 2. Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs). | 3. I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled. | 4. I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start. | 5. Keep your stock hot but not boiling as you cook. | 6. Coat the bottom of your pallera/pan with olive oil. | 7. Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil. | 8. Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside. | 9. Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished. | 10. Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat). | 11. Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme. | 12. Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils. | 13. When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil. | 14. This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy. | 15. Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side. | 16. When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key. | 17. Once you're sure it's ready uncover, garnish with lemon wedges and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups		2036.85	423.1875	41.847	17.76
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bell pepper	1		diced	32.8	7.6096	1.4104	0.2788
green bean	10 -15			0.0	0.0	0.0	0.0
plum tomato	4		diced	-	-	-	-
tomato paste	0.5	can		69.7	16.0735	3.6719999999999997	0.3995
shrimp	15			74.55	0.9555	14.2905	1.0605
rabbit	2 -3			-	-	-	-
chorizo sausage	4	links	sliced	-	-	-	-
parsley	1/2	cup		10.8	1.899	0.8909999999999999	0.237
thyme	2 -3	tablespoons		0.0	0.0	0.0	0.0
paprika	1/2	tablespoon		9.588	1.8357	0.4808	0.4383
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
lemon	3		quartered	3.8425	1.2349	0.1458	0.0397

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.