Photo by Beth Ferguson.
Ingredients
5 1/2 cups of chicken stock Saffron
2 tablespoons of olive oil
2 6-week-old petit poulet
hens, halved
1 rabbit, quartered
1 tablespoon of Spanish paprika*
6 cloves of garlic, minced
1 yellow onion, diced
1 green bell pepper, diced
1 bunch of collard greens,
washed and julienned
1 cup of fresh fava beans
1 cup of Great Northern beans, cooked (canned is fine)
1 bay leaf
Splash of white wine
1 15.5 oz can of tomato sauce
3 cups of Calasparra rice*
1 dozen snails
1 sprig of fresh rosemary
Salt, to taste
Directions
Preheat the oven to 350 degrees. Bring the chicken stock to a boil, reduce the heat to low and add several pinches of saffron. Keep simmering on a back burner.
Add one tablespoon of olive oil to a wide paella pan over medium-high heat. Brown the chicken and rabbit on both sides for about seven minutes per side. Remove the chicken and rabbit from the pan and set aside.
Add another tablespoon of olive oil to the pan and sauté the onions, garlic, green bell pepper and collard greens with the paprika and a pinch of salt.
When the onions are translucent, add the Great Northern and fava beans, the bay leaf and a splash of white wine. Reduce for a minute and then add the tomato sauce and hot chicken stock. When the tomato sauce and stock come to a boil, pour the rice into the paella pan in the form of a cross and then stir.
Return the rabbit and chicken to the pan, add the snails and a sprig of rosemary. Cover, and place in the preheated oven for 20 to 30 minutes. Remove from the oven, uncover and rest for 10 minutes before serving.
* Specialty Spanish ingredients can be found at Belmont Butchery or La Tienda ( tienda.com ).
