I once had this dish over a lazy Sunday lunchtime in Spain some years ago with the family. In fact, it was so good I asked the chef for the recipe, and here it is. It has such a depth of flavour, and the colour is amazing.
- 6 tablespoons olive oil, plus extra if needed
- 2 small onions, finely chopped
- 3 garlic cloves, chopped
- 1 red pepper, deseeded and cut into 1cm pieces
- 1/2 teaspoon smoked paprika
- a pinch or two of saffron threads
- 2 tablespoons tomato purée
- 350g paella rice
- 1 small rabbit, chopped into 16 pieces: legs into 2, saddle into 4, shoulders into 4
- 125g raw prawns in their shells
- 125g prepared baby squid
- about 600ml boiling fish or chicken stock
- salt and freshly ground black pepper
- 125g live mussels
- 125g shucked baby scallops
- 1 large bunch fresh parsley, roughly chopped
Preheat the oven to 200°C/Gas 6.
Heat the oil in a paella pan or ovenproof sauté pan with a tight-fitting lid, add the onions, garlic and red pepper and cook for about 10 minutes until the pepper releases its colour slightly.
Add the paprika, saffron and tomato purée, and mix well.
Next, add the rice and stir to coat well in the oil and onion mixture.
Then add the rabbit pieces and mix really well.
Add the prawns and squid, and mix well again.
Pour in the boiling stock and add just a little salt and some pepper, then mix well.
Bring back to the boil, then cover with the lid, transfer the pan to the oven and cook for 12-14 minutes.
Stir the mussels and scallops into the pan, re-cover and return to the oven for a further 8-10 minutes.
Remove the pan from the oven and stir well – you may need to add a little more oil.
Re-cover and leave to stand for 10 minutes, then serve with the chopped parsley.