A paella is typically prepared in a special pan which allows a crispy layer of rice to form on the bottom known as a socarrat. We’ve modified the recipe slightly so that no matter what pan you have access to you can recreate the crunchy finish to the rice using the grill setting found in most conventional home ovens. This recipe uses rabbit and prawns as the main proteins but either can be substituted for things like chicken legs, mussels or clams.
1 medium onion, minced
1 medium carrot, minced
1 green bell pepper, minced
2 cloves of garlic, minced
100g Calasparra rice
A pinch of saffron
A teaspoon of smoked paprika
100ml dry white wine
300ml Water or vegetable stock
2 spring onions, halved
1 rabbit leg, cut into small chunks
5 large red prawns, peeled and deveined
1 calamari, cut into rings
2 tablespoons of olive oil
Salt to taste
1. Place a pan over medium heat and add the olive oil. Once hot, add the onion, carrot and green pepper. Sweat for 15 minutes or until well softened.
2. Place another pan over medium high heat with a tablespoon of olive oil. Once hot place the chunks of rabbit leg meat into the pan and season well with salt. Brown the meat on all sides.
3. To this add the saffron and smoked paprika and toast for 2 minutes.
4. Add the onion, carrot and green pepper to the second pan along with the crushed garlic and white wine.
5. Reduce the liquid till a muddy paste forms, add the rice to the paste and stir to coat.
8. Top with the water, season with salt and simmer on medium low for roughly 15-20 minutes. Preheat your oven to grill on the highest setting.
10. Taste the rice to check if it is cooked through and well seasoned. When the rice tastes like it is almost cookeed, nestle in the prawns, clams, calamari and spring onions into the paella then place under the grill for 2-3 minutes.
11. Remove from the grill, drizzle with your favourite salsa verde and serve immediately.