Anne Burrell's Paella with Rabbit, Chorizo and Shrimp

By Food Network · 90 min

Ingredients

Instructions

1. Fry the diced chorizo in a splash of olive oil in a 13-inch paella pan over medium-low heat until golden and crisp, 4 to 5 minutes. Move it to a paper-towel-lined tray.
2. Raise the heat to medium-high and sear the calamari for 30 seconds. Set aside.
3. Brown the rabbit in the pan for 3 to 4 minutes, until nicely browned but not fully cooked through. Set aside.
4. Cut down the back of each shrimp from below the head to the tail, leaving the shell on the head and tail. Peel the bodies, reserve the shells, and remove the veins.
5. Remove the rabbit. Add 1 tablespoon olive oil, the bell pepper, onion and salt to taste, and sauté 6 to 8 minutes until translucent.
6. Add the garlic and cook 2 to 3 minutes without burning it. Add the tomato and smoked paprika and cook 6 to 8 minutes until it forms a paste.
7. Bring the chicken stock to a boil in a small saucepan over medium-high heat, then turn off the heat. Add the saffron and shrimp shells and let them steep for 20 minutes.
8. Deglaze the pan with the white wine and cook a few minutes to burn off the alcohol. Return the chorizo and rabbit to the pan, add the rice and stir to coat evenly.
9. Slowly add the strained stock around the edges of the pan. Spread the rice evenly and cook over medium heat for 16 to 18 minutes, stirring occasionally.
10. Arrange the shrimp in a circle on the rice and cook 5 more minutes. Scatter the peas over the surface.
11. Turn off the heat, spread the calamari over the top, cover with foil and let warm through for 2 to 3 minutes. Remove the foil and garnish with chives.
12. Make the aioli: pulse the egg yolk, vinegar and salt in a small food processor until smooth. With the motor running, slowly stream in the oil until emulsified. Add the garlic and chile paste and pulse a few times. If too thick, add a few drops of water.
13. Serve the paella with the aioli.

Summarized from Food Network's video. Watch it for the details.

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