Paella

Ingredients

• A 36 cm paella pan ( see notes )
• 2 Rabbit legs ( see notes )
• 1/2 roated chicken, de-boned
• 1 med-large white onion, diced
• 2 large red or yellow bell peppers, sliced the long way ( see notes )
• 1.5 spicy jalapenos, sliced
• 5 garlic cloves, roughly chopped
• 1.5 cups bomba rice (spanish short grain, see notes)
• 1 spicy chorizo (250g)
• 2 scallions, chopped, separated white/green
• 1/8 cup double tomato paste
• a lemon, sliced into wedges
• big handfull parsley, chopped for garnish
• 4.5 cups chicken stock ( unsalted )
• salt, pepper
• olive oil
• ALSO/maybe(see notes)
• bay leaf
• 1 heaping tsp saffron
• paprika

Directions

1. Chorizo Safrotto

1. heat pan, put 2 tbsp olive oil in pan
2. add chorizo, fry for 1-2 minutes
3. add onionss
4. when onions are getting clear, add peppers and garlic
5. add tomato paste (a little water if necessary)
6. salt/pepper
7. let soften, set side
8. don’t worry about cleaning pan

2. Meats

1. if rabbit isn’t cooked, slice into 1-inch pieces ( 3/leg). same with chicken, big chunks/
2. salt, pepper, oil and put rabbit in pan, brown
3. set aside
4. again with chicken
5. set aside, make sure not food left in pan (oil ok)

3. Rice

1. add more oil to pan
2. add chile, add scallion greens, let fry for a minute
3. add rice, fry/toast

4. All together 4. when toasty, add sifroto and chicken 5. add as much stock as fits to the pan, covering everything 6. add saffron 7. add salt/pepper 8. lower heat, cook until rice is done. (see notes on stove)

5. Big finish 8. Keep adding water and playing with heat so it doesn’t dry out 9. when rice feels ‘done’, turn it up a little bit so water evaporatre 10. socorrat, the crispy crust will form. take note of slightly burning smell as water evaporates 11. remove from heat, let cool a few minutes 12. serve with metal spatula to make sure you can scrape off some of the soccorat