Paella Germania

By Karin Lampman

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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This recipe makes 6 servings

Preparation time: 2 hours
Cook time : 1 hour
Total time : PT1H

My dish incorporates rabbit and duck which my mother used to serve on special occasions at home when I was younger. I tried similar recipes until I came up with the flavour and taste that I enjoyed.

Ingredients

6 tbsp olive oil 6 6tbsp tbspolive oil
3 tbsp sherry vinegar 3 3tbsp tbspsherry vinegar
1 tsp paprika 1 1tsp tsppaprika
1/2 lb boneless rabbits , cut up into small chunks1/2 1/2lb lbboneless rabbitrabbits, cut up into small chunks
1/2 tsp saffron threads 1/2 1/2tsp tspsaffron threads
1-1/2 lb ducks , cut into chunks1-1/2 1-1/2lb lbduckducks, cut into chunks
1 large onion , chopped1 1large oniononions, chopped
2 garlic cloves , crushed2 2garlic clovegarlic cloves, crushed
2 tomatoes , peeled and cut into wedges2 2tomatotomatoes, peeled and cut into wedges
2 tbsp hot water 2 2tbsp tbsphot water
1-1/2 cups arborio rice 1-1/2 1-1/2cups cupsarborio rice
1 tbsp fresh rosemary , chopped, plus extra for garnish1 1tbsp tbspfresh rosemary, chopped, plus extra for garnish
1/2 cup white wine 1/2 1/2cup cupwhite wine
5 cups hot chicken stock 5 5cups cupshot chicken stock
1/2 lbs. green beans , blanched1/2 1/2lbs. lbs.green beangreen beans, blanched
1 dash salt 1 1dash dashsalt
1 dash pepper 1 1dash dashpepper
1 lemon , cut into wedges for serving1 1lemonlemons, cut into wedges for serving

Preparation

Mix half the oil, vinegar and paprika together in a non-metallic dish and add the rabbit which is seasoned with salt and pepper on both sides. Turn the rabbit until is well coated and cover with plastic wrap and let marinate in the refrigerator for 2 hours. Put the saffron threads and water in a cup and let infuse for a few minutes. Heat 1 tsp. of the remaining oil in a large paella pan or wide shallow skillet and cook the duck over medium-high heat and stir for about 5 minutes or until golden brown on both sides. Using a slotted spoon, transfer the duck to a bowl and set aside. Heat the remaining oil in the paella pan and cook the rabbit and its marindade over medium heat, stirring for about 5 minutes. Add the onion and cook, stirring, for 2 - 3 minutes or until softened. Add the garlic and the saffron and its soaking liquid and cook, stirring constantly for 1 minute. Add the tomato wedges and cook, stirring for another 2 minutes. Add the rice and rosemary and cook, stirring constantly for 1 minute or until the rice is glossy and coated. Pour in the wine and about 4 cups of hot sock and bring to a boil. Reduce the heat and let simmer, uncovered for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Return the duck and any accumulated juices to the pan, then add the beans and season to taste with salt and pepper. Shake the pan and cook for an additional 10 - 15 minutes, or until the rice grains are plump and cooked. If the liquid is absorbed too quickly, add in a little more hot stock, then shake the pan to spread the liquid through the paella. Do not stir it in. When all the liquid is absorbed and you detect a toasty aroma coming from the rice, remove from the heat immediately to prevent burning. Cover the pan and let stand for 5 minutes. Garnish with rosemary sprigs and serve directly from the pan with lemon wedges to squeeze over the rice or serve the paella on warmed plates and garnish with rosemary and serve with lemon wedges.

Additional information : Contest recipe category: Meat and Game

Source : Karin Lampman