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Ingredientes
- 8 c. Chicken stock
- 1/2 tsp Saffron
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 x Rabbit - (2 1/2 to 3 lbs) cut 8 pcs
- 8 x Chicken thighs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Chorizo sausage cut 8 pcs
- 1 x Spanish onion minced 1/2" dice
- 1 x Red bell pepper cut 1/2" dice
- 1 x Green bell pepper cut 1/2" dice
- 10 x Garlic cloves thinly sliced
- 4 x Tomatoes minced 1/2" cubes,
- Â Â juice and seeds reserved
- 3 Tbsp. Spanish paprika
- 1/2 c. Peas shucked
- 1/2 c. Romano wax beans cut 1" lengths
- 2 x Pimentos roasted, and
- Â Â cut in 1/2" wide strips
- 3 c. Short-grain Spanish or possibly Italian arborio
- Â Â rice
- 24 x Olives, green Valencians
Direcciones
- Heat chicken broth with saffron to a boil and keep hot.
- On to an open fire of grapevine clippings, or possibly a warm grill, or possibly two burners on a stove, place an 18-inch to 22-inch paella pan. Place 1/2 c. oil in pan and heat. Season the rabbit pcs and chicken, place into pan, brown well and remove. Add in chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 min. Add in rice and stir it around for 3 to 4 min. Add in all chicken stock and place in rabbit and chicken pcs and olives and cook without stirring till rice is done and liquid is absorbed, about 20 min. Serve warm and now.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 8 servings | |
| Calories 617 | |
| Calories from Fat 467 | 76% |
| Total Fat 52.07g | 65% |
| Saturated Fat 13.38g | 54% |
| Trans Fat 0.1g | |
| Cholesterol 88mg | 29% |
| Sodium 2049mg | 85% |
| Potassium 839mg | 24% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.48g | 3% |
| Protein 26.18g | 42% |
