Vegetable Paella With Chorizo And Rabbit
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Niger | Tamwt03 | 4 | Servings |
INGREDIENTS
| 6 | c | Chicken stock |
| 1/4 | t | Crumbled saffron threads |
| 1/2 | c | Dry white wine |
| 1/3 | c | Olive oil |
| 1 | Rabbit -, 2 lbs cut 2" | |
| pieces | ||
| On the bone | ||
| 1/4 | lb | Sweet chorizo, cut 1/4" |
| slices | ||
| 1 | Zucchini, cut 1/2" cubes | |
| 6 | Scallions, sliced 1/2" | |
| pieces | ||
| 8 | Mushrooms, quartered | |
| 1/2 | c | Frozen lima beans |
| 1/2 | c | Frozen organic peas |
| 1 | Red bell pepper, seeded | |
| diced | ||
| 1 | Green bell pepper, seeded | |
| diced | ||
| 1 | Carrot, peeled diced | |
| Salt, to taste | ||
| 2 | Tomatoes, seeded chopped | |
| 6 | Garlic cloves, minced | |
| 2 | t | Paprika |
| 3 | c | Short-grain rice |
| 2 | T | Chopped parsley |
INSTRUCTIONS
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 350 degrees. 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. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1100
Calories From Fat: 245
Total Fat: 27.9g
Cholesterol: 10.8mg
Sodium: 813.4mg
Potassium: 1330.9mg
Carbohydrates: 197.5g
Fiber: 15.4g
Sugar: 40.9g
Protein: 24.7g