Paella de pollo y conejo con romero ¡Desde cero con todo detalle! 
Chicken and Rabbit Paella with Rosemary - From Scratch with Full Details!
Today, Sunday, I wanted to stop by and share this amazing chicken and rabbit paella, which is the star of the house on Sundays!!
This time, instead of buying the rosemary, I picked it from the mountains, and it might sound silly, but it tasted even better haha
👉🏻 If you've never made a paella before, I'll give you all the details so you can make this one and use the same method for other types.
Chicken and Rabbit Paella with Rosemary - From Scratch with Full Details!
Today, Sunday, I wanted to stop by and share this amazing chicken and rabbit paella, which is the star of the house on Sundays!!
This time, instead of buying the rosemary, I picked it from the mountains, and it might sound silly, but it tasted even better haha
👉🏻 If you've never made a paella before, I'll give you all the details so you can make this one and use the same method for other types.
Cooking Instructions
- 1
First, prepare the main ingredients so that cooking is straightforward. Cut the chicken and rabbit into pieces if not already done - you can ask the butcher to do this and save yourself the step at home :) - Season with salt and pepper and set aside.
Next, slice the bell pepper into rings about half a centimeter thick. Now we have the 'prep' ready (that's what we called it in the kitchen back in my days as a kitchen assistant, and I don't say it any other way haha). - 2
Now pour a good amount of oil into the paella pan. Heat the oil over medium-high heat and add only the chicken and rabbit meat. Season the meat with salt and pepper and cook until it is golden brown.
- 3
Set the meat aside and make a space in the center of the paella pan to cook the sliced bell pepper. I also add the rabbit liver here because it gives a good flavor, but it's optional. When the liver is done, I set it aside (and give it to my dog because he loves it!). Continue cooking the bell pepper until it is soft, then add the fried tomato sauce, stir, and cook until the water evaporates.
- 4
Mix everything together and cook for about 5 minutes; it will take on a beautiful golden color as you can see in the photo.
- 5
Now add the broth and cook everything together over high heat until it starts to boil. Without lowering the heat, add the saffron and cook everything together for 15 minutes to blend all the flavors.
- 6
Let's move on to the rice! I think it's the most important part. A while ago, I learned from 'Arantxa Brujilla' that the trick is to add it crosswise from side to side of the paella pan, and the rice should stick out a bit - you can see this in the first photo. This way, we always add just the right amount of rice needed for the amount of broth in the paella (and in my case, it's usually the amount I've listed above!). Spread the rice evenly across the paella pan.
- 7
Now, without stirring the rice at all, cook our paella over high heat for 9 minutes, then place the rosemary sprigs in the center and lower the heat to medium, cooking for another 7 minutes.
Remove the paella from the heat and cover it for 5 minutes with a piece of cardboard, cloth, or paper towel... After that, it will be ready to serve! :)
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