Modern-Style Rabbit Paella

Modern-Style Rabbit Paella

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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011


Piquillo Pepper Purée
1 T. sliced shallot
1 oz. red bell pepper syrup (reduced red bell pepper juice)
7 oz. piquillo peppers, drained, patted dry
Salt and cayenne pepper, to taste
2 oz. Spanish extra virgin olive oil

Rabbit Loin Wrapped in Serrano Ham
1 rabbit flank with loins attached
Salt and pepper, to taste
4 thin slices Serrano ham
1 oz. olive oil

3 dried nora peppers, stemmed, seeded, chopped
3 oz. Spanish extra virgin olive oil
1½ red bell peppers, diced
1 oz. smashed garlic clove
6 oz. fresh tomato purée, processed in food mill
2 T. salt

Paella Stock
3 lbs. white fish bones
½ lb. roasted shrimp or langoustine shells
2 qts. water
½ cup prepared sofrito
Salt, to taste

Sous Vide Artichokes
2 artichoke hearts, trimmed
1 T. minced Serrano ham
1 T. sliced shallot
¼ T. minced garlic clove
4 black peppercorns
2 oz. chicken stock
1 T. lemon juice
1 oz. white wine
Pinch of salt

Warm Langoustine
18 langoustine tails, peeled
1 oz. Spanish olive oil
2 oz. paella stock
1 oz. butter
½ cup finely chopped parsley
Salt and pepper, to taste

Chorizo Foam
3 oz. dry-cured chorizo sausage, diced
¼ T. minced garlic
½ T. minced onion
1 T. olive oil
1 cup milk
2 T. cream
Salt and pepper, to taste
1 T. soy lecithin

Paella Rice
1 oz. Spanish olive oil
3 oz. rabbit leg meat, minced
2 T. brunoise red bell pepper
2 T. brunoise yellow bell pepper
2 T. brunoise green bell pepper
2 T. brunoise yellow onion
3 oz. dry-cured Spanish chorizo, brunoise
11/3 cups Spanish Bomba or Calasparra rice
1 oz. sofrito
3½ cups paella stock
Pinch of saffron, steeped in
2 T. hot water
6 calamari tentacles, trimmed, reserved
½ cup peas, blanched
12 small mussels, steamed in paella stock, removed from shell, liquid reserved
6 Manila clams, steamed in paella stock, removed from shell, liquid reserved
Micro lettuce, for garnish


Piquillo Pepper Purée
Method: Combine shallot, pepper syrup, peppers, salt and cayenne pepper in Vita-Prep blender; purée. Slowly stream in olive oil until mixture is thick enough to stand on its own. Refrigerate overnight.

Rabbit Loin Wrapped in Serrano Ham
Method: Remove loins from saddle, leaving one flank attached. Clean and trim flank to size of loin; season. Lay both loins in flank; roll into tight cylinder. Lay 20-inch piece of plastic wrap on slightly damp work surface. Lay four slices Serrano ham slightly overlapping. Set rolled rabbit loin on top; roll up. Tie with butcher’s twine. Roll tightly in plastic wrap. Refrigerate for 2-4 hours.

Method: Over medium heat, toast nora peppers in olive oil. Add red bell pepper and garlic; cook briefly. Add tomato purée and salt; simmer 5 minutes. Remove ½ cup for paella stock. Purée remaining mixture. Reserve 1 oz. for paella.

Paella Stock
Method: Cook fish bones, shrimp or langoustine shells, water and salt for 1 hour. Add reserved sofrito; cook 30 minutes. Strain through cheesecloth. Reserve 2 oz. for langoustine; reserve rest for paella rice.

Sous Vide Artichokes
Method: Combine artichoke hearts, Serrano ham, shallot, garlic, peppercorns, chicken stock, lemon juice, white wine and salt in vacuum bag; cook at 180°F for 1 hour. Remove artichokes from bag; quarter. Reserve.

Warm Langoustine
Method: Sauté langoustine in olive oil. Deglaze with paella stock. Emulsify with butter; finish with chopped parsley, salt and pepper.

Note: Be sure to trim langoustine tails so langoustine can be presented upright. Reserve hot for plating.

Chorizo Foam
Method: Sweat chorizo, garlic and onion in olive oil; add milk, cream, salt and pepper. Simmer 15 minutes; strain mixture through chinois. Blend in soy lecithin. Reserve for service.

Paella Rice
Method: In paella pan, heat olive oil over medium-high flame. Add rabbit; lightly brown. Remove. Add peppers, onion and chorizo; sweat. Add rice and 1 oz. reserved puréed sofrito; sauté for a few minutes. Return rabbit to pan; cover with hot reserved paella stock, reserved shellfish liquor and saffron water. Set timer for 5 minutes; cook paella over high heat. Stir rice during this stage. When time is up, do not stir. Simmer for approximately 10 minutes, or until all liquid is absorbed. Once liquid is absorbed and time is up, add calamari. Turn heat on high to create socarat. Remove from heat; place peas, mussels and clams on top; cover. Let paella rest for 5 minutes.

At Service:

1. Remove rabbit from refrigerator. Unroll loin; place in pan of hot olive oil; lightly brown on all sides. Transfer to 350°F oven; cook to internal temperature of 150°F. Allow to rest.

2. Remove butcher’s twine from rabbit; slice.

3. Froth reserved chorizo mixture using cappuccino machine or immersion blender to create foam.

4. Remove clams, mussels and calamari from rice; reserve hot. Pack paella rice in rectangular mold. Place mussels, clams and trimmed calamari tentacles on top; top with chorizo foam. Arrange piquillo pepper purée, sous vide artichoke, rabbit loin and langoustines around rice. Garnish with micro lettuce.


6 servings


Main Dish, Sizzle

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