PAELLA OF THE LAND
This recipe, which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport, Massachusetts, and brought to The Times by John Willoughby, is classical in its use of rabbit, chorizo, Spanish ham and Calasparra rice. But its depths of flavors are increased exponentially by grilling the meats before adding them to the paella pan. Cooked over an open fire, the dish may be scary to contemplate, but it is not at all difficult to pull off.
Provided by The New York Times
Categories dinner, main course
Time 1h30m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
- Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
- Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
- Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it's not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.
Nutrition Facts : @context http, Calories 1004, UnsaturatedFat 26 grams, Carbohydrate 78 grams, Fat 42 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 4 grams, TransFat 0 grams
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Jordan Bray
[email protected]This paella was a bit time-consuming to make, but it was worth it. The flavors were incredible, and the rice was cooked to perfection. I will definitely be making this again.
Bakare Barakat
[email protected]I've tried several different paella recipes, and this one is by far the best. The rice is cooked perfectly, and the flavors are amazing. I highly recommend this recipe.
MD. RABBI BISWAS
[email protected]This paella is so flavorful and delicious. I love the combination of the seafood and the vegetables. I will definitely be making this again.
Deshae Robinson
[email protected]I made this paella for a dinner party, and it was a huge success. Everyone loved it, and I got several requests for the recipe. I highly recommend this recipe.
Brandy Williams
[email protected]This was my first time making paella, and it turned out great! I followed the recipe exactly, and it was very easy to follow. The paella was delicious, and I will definitely be making it again.
Ghulam Muhammad
[email protected]I've made this paella several times now, and it's always a hit. It's a great dish to serve for a crowd, and it's also relatively easy to make.
Jasmine Jae
[email protected]This paella is so easy to make, and it's always a crowd-pleaser. I love the combination of the seafood and the vegetables. I will definitely be making this again.
jisan mubarak
[email protected]I made this paella for a family gathering, and it was a big hit. Everyone loved it, and I got several requests for the recipe. I highly recommend this recipe.
Mansour Adel
[email protected]This paella was a bit time-consuming to make, but it was worth it. The flavors were incredible, and the rice was cooked to perfection. I will definitely be making this again.
P Dawson
[email protected]I've tried several different paella recipes, and this one is by far the best. The rice is cooked perfectly, and the flavors are amazing. I highly recommend this recipe.
ayla chinnappa
[email protected]This paella is so flavorful and delicious. I love the combination of the seafood and the vegetables. I will definitely be making this again.
Daniel Reigle
[email protected]I made this paella for a dinner party, and it was a huge success. Everyone loved it, and I got several requests for the recipe. I highly recommend this recipe.
April
[email protected]This was my first time making paella, and it turned out great! I followed the recipe exactly, and it was very easy to follow. The paella was delicious, and I will definitely be making it again.
Saman Imani
[email protected]I've made this paella several times now, and it's always a hit. It's a great dish to serve for a crowd, and it's also relatively easy to make.
Zahidyounis Rock_Man
[email protected]This paella was amazing! The flavors were so rich and complex, and the rice was cooked to perfection. I will definitely be making this again.