| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Valencian |
|
6 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken stock |
| 1/2 |
ts |
Saffron |
| 1/2 |
c |
Extra virgin olive oil |
| 1 |
|
Rabbit; cut in 8 pieces |
| 8 |
|
Chicken thighs |
| 1 |
lb |
Chorizo; in 8 pieces |
| 1 |
|
Spanish onion; in 1/2" dice |
| 1 |
|
Red bell pepper; in 1/2" dice |
| 1 |
|
Green bell pepper; in 1/2" dice |
| 10 |
|
Cloves garlic; thinly sliced |
| 4 |
|
Tomatoes; in 1/2" cubes |
|
|
Juice and seeds reserved |
| 3 |
tb |
Spanish paprika |
| 1/2 |
c |
Peas; shucked |
| 1/2 |
c |
Romano wax beans; in 1" lengths |
| 2 |
|
Pimentos roasted; in 1/2" strips |
| 3 |
c |
Short grain Spanish; or Italian arborio rice |
| 24 |
|
Olives; green Valencians |
INSTRUCTIONS
Heat chicken broth with saffron to a boil and keep warm. On to an open fire
of grapevine clippings, or a hot grill, or two burners on a stove, place an
18 inch to 22 inch paella pan. Place 1/2 cup oil in pan and heat. Season
the rabbit pieces and chicken, place into pan, brown well and remove. Add
chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas,
beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and
stir it around for 3 to 4 minutes. Add all chicken stock and place in
rabbit and chicken pieces and olives and cook without stirring until rice
is done and liquid is absorbed, about 20 minutes. Serve hot and now.
Recipe by: MEDITERRANEAN MARIO #ME1A37
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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