BEST SPANISH
PAELLA RECIPE
Ingredients
• 4 links chorizo sausages
• 2 to 4 lbs rabbit
• 15 large shrimp
• 4 oz tomato paste
• 4 diced plum tomatoes
• 15 fl at green beans
• 1 diced large bell pepper
• 3 minced garlic cloves
• 1 diced large onion
• 8 cups chicken stock
• 3 cups bomba or calasparra rice
• 3 quartered lemons
• 1 pinch saffron
• ½ tablespoon paprika
• 2 to 3 tablespoons fresh thyme
• ½ cup fresh parsley
Cooking Directions
1. Prepare and gather all the ingredients
2. Prepare the rabbit by separating its legs, cut
the remaining meat into small slices and salt the
meat.
3. Peel the shrimp so that only the tail is left with
the meat, then salt.
4. Make chicken stock from scratch and add a
hint of rosemary, thyme, and a pinch of saffron.
If you’re going to use bouillon, heat it up with
these herbs fi rst and strain them before starting.
5. Keep your stock hot but not boiling as you
cook.
6. Prepare a pan and coat the bottom with olive
oil.
7. Cook the chorizo for a minute or two until it
turns brown. Do not fully cook, but make sure the
outside is browned well, then set aside.
8. Brown the rabbit for 2 to 3 minutes. Do not
fully cook, then set aside.
9. Brown bell pepper, onion, and garlic until
they’re soft. Add plum tomatoes after the mixture
is fi nished.
10. Push the vegetables to one side of the pan
before adding the half can of tomato paste. Make
sure its caramelized by spreading and fl ipping it
until it starts to loosen. Do this for 1 to 2 minutes
over high heat.
11. Mix the meats and vegetable together along
with the caramelized tomato paste. Also add
thyme, parsley, and paprika.
12. Gradually add rice and continue stirring for
two minutes until it browns. Add saffron and
make sure to break it between your fi ngers and
mix well to release the full fl avor of the oils.
13. Once the rice is slightly translucent, add
chicken stock and be sure it covers everything in
the pan. Turn the heat low while making sure the
mixture continues to boil.
14. Stir the paella a few times in the fi rst 10 minutes,
while adding broth as needed to make sure
the rice is covered in it. Allow the paella to sit for
a few minutes before cooking it again for another
15 minutes. Continue to add broth to ensure the
rice is covered until it fully cooked.
15. When you have about 10 minutes left before
the paella is cooked, lay shrimp on top. Turn the
shrimps over after 3 minutes to cook the other
side.
16. Once the shrimps are cooked, take the mixture
off the heat and cover it. Let it sit for about
30 minutes before taking the lid off.
17. Serve paella with lemon wedges and enjoy.
Pg 28 - 132 Northport- Centerport-Ft Salonga To Advertise call: 631-698-8400 Town Crier - April 4, 2019