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