Hunter's Paella
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1rabbit, cut up
- Salt and freshly ground black pepper
- 5tablespoons extra virgin olive oil
- ½cup dry sherry
- 5cups chicken or duck stock, or a mixture
- ¼teaspoon saffron threads
- 2quails, quartered
- 1medium onion, minced
- ½medium red bell pepper, cored, seeded and minced
- ½medium green bell pepper, cored, seeded and minced
- 4garlic cloves, minced
- 1bay leaf
- 1sprig each fresh thyme and rosemary
- 1teaspoon sweet paprika, preferably Spanish
- 4ripe plum tomatoes, minced
- 3cups short-grain rice, preferably Spanish
- Meat from 2 duck confit legs (available in specialty stores), skinned, in chunks
- 1tablespoon minced parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
889 calories; 34 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 69 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 69 grams protein; 1400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 400 degrees. Season rabbit with salt and pepper. Heat 1 tablespoon oil in saute pan. Add rabbit and brown. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked. Remove meat from pan and allow to cool.
- Step 2
Add stock to cooking liquid from rabbit. Add saffron, bring to a simmer, then remove from heat.
- Step 3
Heat remaining oil in 17-inch paella pan over medium heat. You may have to place pan on two burners, or use two smaller pans. Add quails and brown. Set aside. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
- Step 4
While vegetables are cooking, remove rabbit meat from bones in large chunks.
- Step 5
Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes. Add rice and saute briefly. Add stock to pan, stir and simmer 10 minutes. Tuck pieces of rabbit, quail and duck into rice. Place in oven and bake 15 minutes. Remove, cover loosely with foil and set aside 10 minutes. Strew with parsley and serve.
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