Paella with rabbit and chorizo sausage recipe for 2020 July 04 2019, 0 Comments
PAELLA - LCBO Food & Drink Summer 2014
4 ripe plum tomatoes, cut in half
½ cup (125 mL) olive oil, divided
1 onion, finely chopped
5 cloves garlic, finely chopped
2 tsp (10 mL) sherry vinegar
2 lbs (1 kg) rabbit, cut into 10 pieces
Salt and freshly ground black pepper
8 oz (250 g) dry-style Spanish chorizo, cut into ½-inch (1-cm) slices
1½ cups (375 mL) Bomba rice
2 tsp (10 mL) finely chopped thyme - 1/2 tsp dried thyme
1 tsp (5 mL) chopped rosemary - 1/4 tsp dried rosemary
½ tsp (2 mL) sweet smoked paprika
Generous pinch saffron
3 cups (750 mL) homemade or butcher-prepared chicken stock
½ cup (125 mL) fresh or frozen peas
Place a coarse grater over a bowl. Working with a half tomato at a time, press flesh-side of tomato against and grate flesh into bowl; discard skin. Repeat with remaining halves. Set aside.
Heat ¼ cup (60 mL) olive oil over medium heat in a large sauté pan. Cook onion until translucent, about 4 minutes. Add garlic, stir and cook another 2 minutes until garlic is lightly golden; scrape grated tomato into pan. Stir in vinegar and reduce heat to medium- low. Cook for 20 to 22 minutes, stirring frequently in the final 10 minutes to prevent burning, or until mixture is very thick, noticeably darker, and tomatoes have caramelized. Remove from heat and set aside.
Preheat oven to 325°F (160°C).
Heat remaining ¼ cup (60 mL) olive oil over medium heat in a 14 to 16 inch (35 to 40 cm) paella pan. Season rabbit generously with salt and pepper. Brown pieces on both sides, about 8 minutes. Remove to a plate.
Brown chorizo until starting to crisp, about 4 minutes. Turn rice out into pan over chorizo and stir to coat rice in oil. Add reserved tomato mixture, rosemary, thyme, paprika, saffron, and chicken stock; stir to evenly distribute rice and chorizo. Season with salt and freshly ground black pepper. Lay rabbit in a single layer over rice. Increase heat to high, bring to a vigorous boil and cook for 3 minutes.
Cover with foil, place in oven and cook for 12 minutes. Remove foil, sprinkle with peas and cook, uncovered, for 3 more minutes; allow to rest for 5 minutes before serving.