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Crumble saffron between your fingers. In a paella pan or large roasting pan on stove, dry saute saffron, breaking it into little pieces. Add olive oil, stir, and heat. Add onion and garlic and saute. Chop rabbit and chicken into 2 inch segments, with bones still attached. Drop in hot olive oil to brown on all sides. Add broth. Break up meat into smaller pieces, so all meat is well immersed in broth. Cook until nearly done. Sprinkle broth with rice. Stir in paprika, salt, and cayenne. Add lima beans and Italian beans. Bring back to a boil, then lower temperature and cook until rice is nearly soft. Stir in tomato paste. Check rice to see how done it is. When done, but not yet browned on bottom, add fresh chopped tomato. Gently toss in, but not disturbing rice. Monitor rice for browning on bottom. The best paella has a little soccaret (sp?) that is slightly browned pieces stuck to bottom of pan. This is the best part! Serve warm. Warn guests about rabbit and the bones. Tell story of development of paella and let them be grateful it is rabbit and not rat. Yum!
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
Premium saffron — paella, biryani, risotto Milanese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
Premium saffron — paella, biryani, risotto Milanese