Rabbit and Seafood Paella
Paella is a traditional rice based dish from Spain. This my own version of a classic paella with rabbit, octopus, shrimps and many personal tweaks. You can follow the recipe and replace some of the ingredients (lobster or rabbit) as long as you follow the rest of the instructions. Enjoy!
- Bomba rice (or Arborio) - 5 cups
- Dry White wine - 1/2 cup
- Chicken stock - 10 cups
- Pimentón de la Vera (Spanish Paprika) - 1/2 tsp
- Saffron threads - 1 tsp
- Onion, small, peeled - 1
- Garlic cloves, whole - 3
- thyme, dry - 1-2 teaspoon
- Extra Virgin Olive Oil
- Onions, large, diced - 2
- Garlic cloves (chopped) - 3
- Shallots, medium, sliced - 2
- San Marzano tomatoes - 1 small can
- Red peppers, cut lengthwise - 2
- Rabbit, cut in 6-8 pieces - 2-3 lbs
- Lobster tails - 3, small
- Octopus - 680 gr (1 1/2 lbs)
- Shrimps - 454 gr (1lb), raw, mid size
- Clams - one dozen
- Mussels - 18
- Crab legs - 2
- Calamari - 1.2kg (2 1/2 lbs), heads cut in rings, and whole tentacles
- Lemon, in wedges - 2
- Parsley, chopped - 5 Tablespoons
- Edamame - 3-4 tablespoon
Let's get started
It's best to have all the ingredients prepared before start cooking.
- Boil the octopus, cut in big pieces. Set aside. Need help on how to cook octopus? CLICK here.
- Prepare the rabbit by separating the legs, cutting the rest in pieces. Ideally, have 8-10 pieces of rabbit.
- Peel shrimps, leaving the tail. You can leave them unpeeled if you'd like. It adds more flavor to the paella. I do a mix as my kids don't like to peel the shrimps.
- Clean the calamari and mussels.
- In hot salted water boil the edamame until they are "al dente".
- In hot water with a tea spoon of Herbes de Provence and one tablespoon of coarse sea salt, boil the lobster for approximately 10 min. Set aside
- In the same hot water, boil the clams and/or mussels until they open. Reserve. Discard those that did NOT open.
- Prepare the broth. Heat the broth with the pimentón (Spanish Paprika), half of saffron threads, 1/2 teaspoon of thyme, 3 garlic cloves and a whole onion for about 30 min a low heat. Remove the onion. Measure to have 8 cups approx.
Cooking the Protein
- In a large metal paella pan, about 18 inch base, heat 1/2 cup of olive oil.
- Season the rabbit with salt and pepper. Fry over high heat until golden. Repeat with the other side. Remove to a warm platter.
- Sear the calamari for 20-30 seconds. Sprinkle salt and remove.
- Cook the shrimp and lobster and sauté for 2-3 minutes until the lobster is barely pink. Remove lobster and shrimp to the platter.
Cooking the Rice
- Keep the stock warm but not boiling.
- Bring the pan to a medium heat.
- Sauté the onions, garlic, peppers and chorizo colorado until the vegetables are soft. Make sure NOT to burn the onions.
- Add the tomatoes and cook until the liquids have evaporated.
- Add the rice to the pan, carefully mixing with a wooden spoon to avoid breaking the grains. When the rice starts to get translucent (similar to when you cook risotto).
- Once the grains are translucent, add the white wine. Let it evaporate.
- Add the remaining saffron threads.
- Add enough stock to cover the whole mixture. Lower the heat to keep it at a steady boil.
- Stir a few times during the first 10 minutes of cooking (don't over stir or you'll damage the paella), adding broth as necessary to keep the rice covered.
- Add the rabbit, lobster tail and bury them on the rice. Do the same with the octopus and calamari. Add the crab legs.
- Let the paella cook for another 10-20 minutes (no stirring needed). It might take longer depending the heat and your stove. Add broth bit by bit to keep the rice submerged until the rice on the top is cooked to al dente. No worries if the rice at the bottom burns a little bit. The Spanish use the word "Socarrat" ,which means “to toast lightly, to describe this bottom crust.
- Decorate with the clams and mussels. Heat for 1-2 minutes.
Final steps... Please be patient
Paella is a traditional rice dish from Spain. This my own version of a classic paella with rabbit, octopus, shrimps and many personal tweaks. You can follow the recipe and replace some of the ingredients (lobster or rabbit) as long as you follow the rest of the instructions. Enjoy!
Add to Favourites