Ingredients for the Paella:
1 tomato, diced
1 red pepper, diced
1 green pepper, diced
Rabbit, cleaned, dried, and chopped
Extra virgin olive oil, 3 teaspoons
Fresh sardines, heads and tails removed
10 Shrimp, heads removed
Long-grain rice, 1 cup per person
Salt, 1 teaspoon
Pepper, ½ teaspoon
Saffron, ½ teaspoon
White wine, 1 cup (Use only good quality white wine, not “cooking” white wine!)
Unsalted butter, 2 teaspoons
1 lemon, sliced
"cariño" - love and care!
Ingredients for the Broth:
6 cups water
1 onion, minced
Celery, 1 cup chopped
1 carrot, diced
Head and tail of sardines
Heads of shrimp
Parsley, 3 tablespoon chopped finely
Salt, 1 teaspoon
Pepper, ½ teaspoon
Azafran, 1 teaspoon
Broth Recipe:
1. Fill a large heavy-bottomed pot with 6 cups of cold water.
2. Add heads and tails of the sardines and heads of the shrimp.
3. Add celery, onion, parsley, carrot, salt, pepper, and azafran.
4. Bring the water to a boil over high heat and then simmer for 25 to 30 minutes.
5. Remove the fish parts. Keep the broth in the pot on high heat.
Paella Recipe:
1. Sauté tomato and peppers in olive oil on medium heat until the peppers start to get tender, about 10 minutes.
2. Sprinkle rabbit with 1 teaspoon salt and ½ teaspoon pepper. Add to peppers and brown well on all sides, turning, about 8 minutes total.
3. Add rice to the pan of peppers and meat. Toast the rice until the edges become translucent, about 1 to 2 minutes.
4. Add ½ cup of white wine. Stir until evaporated.
5. Add broth in very small batches, about 2 tablespoons each, constantly stirring, until the it evaporates. Repeat for about an hour or until the broth is finished. The ideal consistency should be creamy but al dente when done.
6. Add butter and stir.
7. Decorate the dish by scattering shrimp around the top. Add some cool slices of lemon.
8. Serve immediately, with wine or beer and enjoy over a long afternoon with family and friends!
