This is perhaps the most iconic taste of Spain... one that focusses on two key meats (chorizo and rabbit) and helped with a glow of saffron. Finished with a punchy garlicky aioli it's perfect sunshine food. Plonk the pan on the table and let everybody dig in for themselves.
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200 g chorizo
1 tbsp olive oil
3 cloves garlic
300 g paella rice
1 glass white wine
1 pinch saffron
1 tbsp smoked paprika
1/2 tbsp tomato purée
1.2 l chicken stock
1 handful sliced green beans
2 fresh plum tomatoes
2 egg yolks
2 cloves garlic
150 g olive oil
400 g diced rabbit
Brown Chorizo & Rabbit
Dice the chorizo and fry in a large frying pan (or paella pan) with the oil until golden and aromatic.
Brown the rabbit with the chorizo for a couple of minutes.
Cook The Onions & Garlic
Dice the onion and slice the garlic.
Throw the onion and garlic in with the meat and cook gently until soft.
Steep the saffron in a tablespoon of hot water.
Add Rice & Deglaze
Add the rice to the meaty pan and coat all of the grains with oil.
Cook over a high heat for a few minutes.
Deglaze the pan with the white wine and reduce to almost nothing.
Add The Saffron
Add the saffron, paprika and tomato purée.
Pour in half of the chicken stock and stir to incorporate.
Bubble until all the stock is absorbed.
Make The Aioli
Blitz the egg yolks, garlic cloves and lemon juice together with a generous pinch of salt and pepper in a small blender.
Drizzle in the oil a little at a time, as it blends (you can do this by hand), until it thickens.
Finish Cooking The Rice
Pour in the remaining stock, shake the pan, but stop stirring.
Add the sliced green beans to the rice and mix in for the last couple of minutes cooking.
Cook until the rice has absorbed all the stock and the grains are just soft.
Dice the tomatoes, removing the centre seeds and flesh and finely chop the parsley.
Scatter over the parsley and diced tomatoes.
Squeeze a little lemon juice over the rice and garnish with lemon wedges.
Serve In The Pan!
Serve the paella in the pan and portion at the table with the aioli.