Recipe - Vegetable Paella With Chorizo And Rabbit

6 cup Chicken stock
One fourth teaspoon Crumbled saffron threads
One half cup Dry white wine
1/3 cup Olive oil
1 Rabbit (2 lbs); cut 2"
pieces
On the bone
One fourth pound Sweet chorizo; cut 1/4"
slices
1 Zucchini; cut 1/2" cubes
6 Scallions; cut or sliced up 1/2"
pieces
8 Mushrooms; quartered
One half cup Frozen lima beans
One half cup Frozen organic peas
1 Red bell pepper; seeded,
minced
1 Green bell pepper; seeded,
minced
1 Carrot; peeled, minced
Salt; to taste
2 Tomatoes; seeded, chopped
6 Garlic cloves; minced
2 teaspoon Paprika
3 cup Shortgrain rice
2 tablespoon Chopped parsley

Combine the stock, saffron, and wine in a saucepan, and bring to a boil
while cooking the meat and vegetables. Heat the olive oil in a wide paella
pan set over two burners. Add the rabbit pieces and cook until lightly
browned all over, about 10 minutes. Transfer rabbit to a plate and keep
warm. Add chorizo to pan and cook about 3 minutes. Add all of the
vegetables, except the tomatoes and garlic, and saute until vegetables are
just tender, about 5 minutes. Season with salt. Stir in the tomatoes,
garlic, and paprika, and saute 1 minute to release the aromas. Add the
rice, toss to coat it with the vegetables, and stir in the parsley. Preheat
an oven to 350 degrees. Add the hot broth to the pan. Boil for 5 to 10
minutes, or until some of the liquid reduces. (Paella should have just
enough liquid to cook rice, but not be soupy.) Stir in the reserved rabbit
pieces, and adjust seasonings. Transfer paella pan to the oven and cook,
uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of
the liquid is absorbed. Remove paella from oven, cover loosely, and let sit
for 10 minutes before serving. This recipe yields 4 to 6