Paella – Spanish National Dish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 10 sea snails
- 200 g mussel (s)
- 200 g rabbit fillet (s)
- 2 rabbit leg (s)
- 100 ml olive oil
- 500 g prawn (s) (tier prawns)
- 200 g calamaretti
- 2 cloves garlic)
- 3 bell pepper (s)
- 5 tomato (s)
- 4 g saffron threads
- 1 kg rice (paella rice)
- 3 liters vegetable stock
- 3 shallot (s)
- salt and pepper
- 1 spring onion (s)
- parsley
- Lemons)
Print Recipe
Pin Recipe Instructions
- Separate the tubes of the calamaretti, cut open lengthways and score the skin. Fry together with the tentacles and the whole tiger prawns in a pan with oil, take out again and set aside.
- Put a little more oil in the pan and fry the front legs of the rabbit. Cut the rabbit fillet and the meat from the hind legs into small cubes. Chop the garlic, cut the shallots into rings and add to the pan with the rest of the rabbit meat. Sweat everything briefly.
- Cut the bell pepper into strips and add. Move everything to the edge of the pan. Put some more oil in the middle and mix the saffron with it. Place chopped tomatoes on top and mix with the rabbit.
- Then add the rice, sweat and deglaze with the stock. Stir well and simmer until the rice begins to swell. Then add the seafood and stir in carefully. Now stop stirring and let the rice simmer until it is almost cooked and the brew is almost overcooked.
- Put the mussels and sea snails in the paella with the opening facing down. Let it steep for another 5 minutes, until the rice is cooked and the mussels have opened. Season to taste with salt and pepper, stir in freshly chopped parsley and spring onions and garnish with lemon wedges.
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