Try this delicious River Cottage Australia recipe from the show!
Heat your paella dish on the stove and add olive oil.
Add the baby leeks and spring onions and cook until slightly browned. Set aside.
Put the bacon in the paella dish and fry to release some of the fat. Add the onions, frying until soften, then add the garlic.
Add the rosemary, bay leaves, smoked paprika and white wine, cooking to evaporate the alcohol.
Add the stock and pre-soaked saffron and bring to the boil. Pour the rice into the pan, stirring to distribute ingredients. Do not stir again.
Sprinkle the rabbit Confit over the top of the paella.
Reduce the heat to medium and cook until the rice starts to show through the stock. Be mindful to not let the rice burn on the bottom. If you feel (or smell!) this is happening lower heat immediately. You want to get a crust of “toasted” rice on the bottom but not burnt rice.
Add the mussels, fish fillets, octopus Confit and snow peas.
When the stock has all but disappeared (just a little bubbling through the rice) check the rice and if it’s done turn off heat and cover. Leave for 5-10 minutes before serving.
Garnish with parsley, leeks and spring onions and serve with lemon wedges.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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