Paella smallThe last time I posted a paella pic on Instagram, I had quite a few Spaniards questioning the authenticity of my dish, saying “paella does not have peas in it” and “this is not PAELLA, like we serve it”.  They where clearly rather passionate about their paella’s and made it quite evident that they were very patriotic over it.  In their defence, I have tried bobotie in foreign countries, and I too was rather critical, mind you.  Anyhoo, here is my rendition of an old classic – Rabbit & Prawn Paella.  Serves 4 🙂 

 

 

 

 

 

INGREDIENTS 

  • 4 tablespoons olive oil
  • 4 rabbit hinds
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 125g fresh chorizo sausage, cut into slices
  • 350g white rice
  • 500ml chicken stock
  • 200ml white wine
  • ¼ tsp dried orgegano
  • 2 bay leaves
  • 2 dried red chillies (add them whole)
  • 2 pinch saffron
  • salt and black pepper, to taste
  • ½ can (70g) clam meat
  • 1 tin chopped tomatoes
  • 75g (3 oz) frozen garden peas
  • 8 large prawns, peeled and deveined
  • generous handful chopped parsley
  • 8 wedges lemon to garnish

METHOD

Start off by making slits into your rabbit hinds with a sharp knife. This helps the flavours to really penetrate the meat, and it cooks a little faster too.

Heat your olive oil in paella pan (or any large deep frying pan) over high heat, then add your rabbit hinds to get a good seal on them. Lower the heat and then add your onion, garlic, dried oregano, bay leaves, red chillies and some seasoning. Cook and stir for a few minutes, then add your chorizo, saffron and white wine. Cook for 2 to 3 minutes, then add your can of tomaotes. Now add in your rice and chicken stock, give it a stir to ensure that all the rice is covered in liquid, and cook it slowly for around 20 minutes. If at this stage it is looking dry (rice has absorbed all the liquid), add half a cup of warm water, along with your peas and prawns, and give a stir over medium heat for 2 minutes. Switch off the heat, cover and allow to rest for 5 minutes while the peas and prawns cook. Finish off with chopped parsley and lemon wedges, then serve.