Before I start with the recipe I would like to explain some important things about this dish. Paella is the pan which this dish it’s made in, not the dish itself. All the ingredients contribute to the success of the dish, so choose them well. You can vary the assortment and quantity of the toppings depending on what you like or what you have on hand. That it’s why we call it “Rice with…” because there are many different combinations you can do, following the same basic steps. There are some very important things you’ll have to take care when doing this recipe:
– The amount and quality of the stock. The only thing you have to measure exactly is the rice and the liquid. One measure of rice for 2 of stock. This will result in a perfectly cooked rice. A good quality stock is vital to this dish as it provides the flavour for the rice. The best option is always doing it ourselves.
– The rice. The best results are using Spanish Bomba, if you can not find it, use round rice varieties like risotto. Do not use long-grain or parboiled varieties, which do not absorb as much liquid as short or medium-grain rice. It would be enough 80 gr of rice per person.
– The stove. Gas stove or wood fired like my mum did are the best options. It’s essential to control the heat. You’ll have to change from high-heat to medium-heat or no-heat in seconds and you can not do that if you’re using an electric stove, believe me, I know a lot about that since I have one of these:( – Olive oil. The amount of oil can seem a bit too much but the secret of this dish being so extremely delicious is that huge amount of oil in it. So if you are on diet, don’t even look at it.
This time my mum is the cook and I just made the photos, she makes excellent Rice and I didn’t quite mastered it yet 😉
Ingredients for 6 servings (34 Ø cm paella)
- 480 gr Bomba rice (risotto rice does the trick too)
- Rabbit meat stock
- 150 ml olive oil
- a whole bulb of garlic
- 200 gr diced canned tomatoes
- 200 gr canned chickpeas
- 1/2 rabbit cut into pieces (approx. 16 pieces)
- 1/2 red bell pepper cut in strips
- salt, ground black pepper and ground cloves
- (you can also add some artichokes)
Heat oil in the paella over medium-high heat. Add the garlic and red pepper strips and sauté stirring occasionally until both are soft and got some colour. Remove them from the paella and set aside. Add the rabbit, previously cooked for making the stock, and cook it, turning often, until golden brown.
My mum added fresh rosemary with the rabbit, that’s optional. When the rabbit it’s done, also remove it from the paella and set aside.
Add the diced tomatoes and cook them until they get a deep red colour, nearly brown and they reduced to half or less its amount (this is very important). Add the rice to the tomato and mix for 1 – 2 minutes.
Add the rabbit stock, preferably warm. Add the chickpeas and season with salt, 1/2 tsp black ground pepper and 1/2 tsp ground cloves. Arrange the rabbit, red pepper and garlic decoratively on top and bring it to a boil over high heat. Taste the broth to check if the seasoning is right, if not, add more salt, pepper and cloves to taste. When it already boiled for approx. 5 minutes turn the heat down to medium-low heat and cook for approx. 15 minutes more till the rice is done and there is no more stock left. Do not stir, just let the rice sit and absorb the liquid.
Let it rest for some minutes before serving and enjoy!
Read you soon!