|Roasted red peppers||3 each|
|Spanish onion||1 each|
|Garlic cloves||5 each|
|Annatto paste||1 tbsp|
|Club House Paprika||1 tbsp|
|Club House Turmeric, Ground||1 tbsp|
|Vegetable Oil||4 tbsp|
|Bomba rice||1.5 cups|
|Saffron infused chicken stock||3.75 cups|
|Rabbit, whole||1 each|
|Pork riblets||8 each|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Roasted red pepper, julienne||1/2 cup|
|Fresh peas||1/2 cup|
|Olive oil||1 tsp|
|Garlic aioli||1 tsp|
This recipe was created for Club House for Chefs by: Daniela Manrique, Executive Chef of The Soca Kitchen in Ottawa.
For the Sofrito: Finely chop roasted red peppers, onion, garlic and tomato. Measure all remaining ingredients and set aside to sauté paella.
For the Paella: Season paella pan with vegetable oil and heat to medium high. Sear rabbit and pork riblets and cook for 12 minutes until golden brown or almost cooked through. Remove from pan. Add turmeric and paprika. Cook for 5 minutes to extract oils and flavours. Add annatto paste and cook through for an additional 5 minutes. Add remaining sofrito ingredients and cook on medium heat for 15 minutes until sofrito is cooked through and dry. Spread sofrito through the pan and add rice carefully, forming a thin layer over the paella pan. Add the cooked rabbit, pork riblets, mussels, clams and shrimp. Cover with saffron infused chicken stock and season with salt to taste. Bring rice to a boil and immediately reduce to a low simmer for 20 minutes. Garnish with peas, roasted red peppers and simmer for 10 to 20 minutes until rice is cooked through.
For Serving: Portion paella and finish with garlic aioli and Jerez.