Heat olive oil, Sauté the rabbit, chorizo until nicely coloured, remove to the side
Shallow fry the onions, celery and garlic for 2 minutes
Then add the sautéed rabbit and chorizo back to the pan
Along with the fresh water crayfish
Then sprinkle the rice over the rabbit, chorizo and crayfish.
Steep the saffron in the white wine for at least 10 minutes
Pour the white wine and saffron mixes, over the rice and
Allow to evaporate. Then pour in the chicken stock; shake the pan to disperse the ingredients. Add the broad beans and simmer for fifteen to twenty minutes. Shaking the pan every so often but not stirring.
Just before you turn the paella add the cherry vine tomatoes.
Season to taste, chopped parsley and eat.
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