1,000 Spanish Recipes by Penelope Casas

Author:Penelope Casas
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2014-12-09T16:00:00+00:00

Stewed Rabbit Paella

Paella de Conejo Estofado

Makes 6 to 8 servings

This paella takes a bit longer to prepare than most because it is essential that the rabbit meat be stewed to make it more tender and flavorful, but the rich taste is memorable.

Prepare at Least 4 Hours in Advance

One (2½-pound) rabbit or chicken

Kosher or sea salt

7 tablespoons olive oil

2 medium onions, finely chopped (about 1⅓ cup)

2 medium red bell peppers, finely chopped (about 1½ cups)

20 garlic cloves, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley

6¼ cups chicken broth or vegetable broth

¼ cup dry white wine

2 (1-inch) pieces dried hot red chile pepper

1 tablespoon finely chopped fresh rosemary or ½ teaspoon dried rosemary

1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme

½ teaspoon ground sweet paprika, such as Spanish smoked

2 bay leaves

¼ teaspoon saffron threads, crumbled

2½ cups short-grain rice, such as imported Spanish or Arborio

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