- Cook Time: 1 hour 5 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 rabbit, jointed and cut into bite-sized pieces
- 1 tbsp paprika, or to taste
- 1 Spanish onion, sliced
- 100 ml olive oil
- 200 ml white wine
- 1 x 400 g canned chopped tomatoes
- 1/2 red peppers, sliced
- 2 cloves garlic, finely chopped
- 2 fresh bay leaves
- 1 tbsp marjoram, leaves
- 400 ml chicken stock, approximate quantity
- a good pinches strands saffron
- 200 g Spanish paella rice
- 100 g chorizo sausages, sliced
- 500 g monkfish, cut into 3cm chunks
- 1 large squid, cleaned
- 5 tiger prawns, uncooked, whole
- 500 g mussels, in their shells, cleaned
- 75 g French beans, blanched and refreshed in cold water
For the garnish
- 1 handfuls black olives
- 2 tbsp parsley, finely chopped
- 1 lemon, cut into wedges
1. You will need a very large pan, preferably a paella pan or very large frying pan.
2. Heat the olive oil in a large pan and fry the rabbit over a moderate heat, until browned.
3. Add the paprika, and fry over a gentle heat for 30 seconds. Tip in the sliced onion and cook for about 5 minutes, until softened but not coloured.
4. Add the tomatoes, red pepper, garlic, bay leaves, tarragon, chicken stock and saffron. Simmer for about 20 minutes on a low heat. Add the rice to the pan, cover and continue cooking on a low heat for 15 minutes. You might need to add a little more stock if it evaporates before the rice has cooked. The rice at this stage shouldn't be tender - it should still have a bite to it.
5. While the rice is cooking, prepare the other ingredients for the paella. Brown the chorizo sausage on all sides, before removing and setting aside.
6. Cut the squid into rings and brown in the same pan as you fried the chorizo. Remove the squid from the pan and put to one side. Quickly sear the monk fish and tiger prawns for about 1-2 minutes in the same pan.
7. Bring the white wine to boiling point in a large saucepan, and add the mussels. Cover the pan and steam for 2 minutes until the mussels have just opened - discard any that remain closed.
8. Strain the mussels through a fine sieve, reserving any wine in a small bowl. Set aside half the mussels.
9. Arrange the monkfish, prawns, half the mussels, the wine and the French beans over the rice. Cover and cook over a further 15 minutes. When the rice is cooked and everything warmed through, scatter over the remaining mussels, and garnish with black olives, chopped parsley and lemon wedges.
10. Bring the pan to the table and let everyone help themselves.
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