Paella with Rabbit and Shrimp
Preparation time: 1 h.
Ingredients
| 400 г | chilled rabbit meat |
| 500 г | shrimp |
| 5 с.л. | olive oil (Promienna) |
| 1 | onion |
| 2 | garlic cloves |
| 60 г | German butter (Pilos) |
| 1 | red bell pepper |
| 1 | green bell pepper |
| 2 | tomatoes |
| 150 г | peas (Chira) |
| 200 г | paella rice (Sol Y Mar) |
| — | vegetable broth (500–600 ml) |
| 1 ч.л. | saffron |
| 1 | lemon |
| 1 | parsley |
| 1 | thyme sprig |
| — | salt and black pepper |
Instructions
Debone the rabbit legs (from the rest of the meat you can make a rabbit soup) and pound the meat to make it finer. Cut it into cubes and season with salt and black pepper. Heat olive oil in a large pan and fry the meat. Meanwhile, finely chop the vegetables and once the meat is fried, remove it and add the vegetables to the pan. When they soften, add the rice to the vegetables, stir until it fries well, and gradually start adding broth, almost until the rice is done. Add the saffron, then add the washed and cleaned shrimp, the drained peas, the rabbit meat and pour in a little more broth. Season with salt and black pepper and leave the dish to simmer for another 15 min. Serve the paella with the chopped parsley, a lemon wedge and arrange with fresh thyme.