Fall Paella Recipe

Posted by
Rate It!
Fall Paella
Add your photo!
Ingredients
14
Count
Nutrition
443
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Bring a pot of salted water to a boil. Add brussels sprouts. Boil 5 minutes and then transfer sprouts to ice water. Drain and set aside. (You could also cook the brussels sprouts in the broth with the rice and the rest of the ingredients but overcooked brussels sprouts are bad news so do so at your own risk).
  2. Place sea salt and saffron in a spice grinder and grind until pulverized.
  3. Bring the stock/water to a bare simmer in a pot.
  4. Cover the bottom of a paella pan or other large pan in a layer of olive oil and heat over medium high heat. Add rabbit pieces and fry until golden on all sides. Remove from pan and set aside. Brown chorizo pieces and set aside.
  5. Working over medium heat, add diced vegetables. Cook, stirring occasionally, until the vegetables are soft and starting to brown. Add the rice and stir to coat grains with oil. Clear an area in the center of the pan and add olive oil. Add the salt-saffron mixture, the paprika and the garlic. Cook until fragrant, about 30 seconds. Stir everything in the pan together. Add most of the simmering stock and the reserved meats and bring to boil. Simmer, stirring occasionally, until stock is absorbed. Try the rice; if it still feels underdone, add more stock and keep stirring.
  6. As the last of the stock is absorbed, toasty aromas will start to emanate from the bottom of the pan. Don’t be alarmed! If you’ve kept your heat moderate enough, the rice isn’t burning; it’s reaching a crispy dark brown. This layer of cooked rice on the bottom — the socarrat — is the best part of the paella; it’s really worth turning off your burning rice radar in order to allow it to develop.
  7. When you’ve got as much socarrat as you think you can stand, turn off the heat and stir in the reserved brussels sprouts. Jam the sprig of rosemary in the center of the rice and cover. Let stand ten minutes.
  8. You can serve the paella by placing it in the middle of the table, handing everyone a spoon and telling everyone to dig in, but side plates and forks and knives can be helpful for managing those intransigent pieces of rabbit. How ever you serve it, make sure to squeeze plenty of fresh lemon juice over top.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 443.01 Kcal (1855 kJ)
Calories from fat 94.24 Kcal
% Daily Value*
Total Fat 10.47g 16%
Cholesterol 12.62mg 4%
Sodium 996.87mg 42%
Potassium 696.23mg 15%
Total Carbs 70.45g 23%
Sugars 10.16g 41%
Dietary Fiber 5.57g 22%
Protein 17.65g 35%
Vitamin C 12mg 20%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 52mg 5%
Amount Per 100 g
Calories 94.26 Kcal (395 kJ)
Calories from fat 20.05 Kcal
% Daily Value*
Total Fat 2.23g 16%
Cholesterol 2.69mg 4%
Sodium 212.11mg 42%
Potassium 148.14mg 15%
Total Carbs 14.99g 23%
Sugars 2.16g 41%
Dietary Fiber 1.19g 22%
Protein 3.76g 35%
Vitamin C 2.5mg 20%
Iron 0.2mg 5%
Calcium 11.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top