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INGREDIENTS

Salt ; to taste
3 c Short-grain rice
1 Zucchini ; cut 1/2" cubes
6 Garlic ; minced
1/2 c Frozen lima beans
6 Scallions ; sliced 1/2"
1 Red bell pepper ; seeded
1 Carrot ; peeled, diced
1/2 c Dry white wine
1 Green bell pepper ; seeded
2 Tomatoes ; seeded, chopped
6 c Chicken Stock
1/4 ts saffron threads ; Crumbled
1/3 c olive oil
2 tb Chopped parsley
8 Mushrooms ; quartered
1/2 c Frozen organic peas
1 2-pound Rabbit ; cut 2", On the bone
1/4 lb Sweet chorizo ; cut 1/4"
2 ts Paprika

Servings

INSTRUCTIONS

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 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Vegetable Paella with Chorizo And Rabbit

Salt to taste
3 c Short-grain rice 
1  Zucchini cut 1/2" cubes
6  Garlic minced
1/2 c Frozen lima beans 
6  Scallions sliced 1/2"
1  Red bell pepper seeded
1  Carrot peeled, diced
1/2 c Dry white wine 
1  Green bell pepper seeded
2  Tomatoes seeded, chopped
6 c Chicken Stock 
1/4 ts saffron threads Crumbled
1/3 c olive oil 
2 tb Chopped parsley 
8  Mushrooms quartered
1/2 c Frozen organic peas 
1 2-pound Rabbit cut 2", On the bone
1/4 lb Sweet chorizo cut 1/4"
2 ts Paprika

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 servings.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-23-1998    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (1448g)
Recipe Makes: 4

Calories: 1401
Calories from Fat: 278 (20%)

Amt Per Serving		% DV

	Total Fat 30.9g	41 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 14.4g
	Polyunsanturated Fat 4.7g
Cholesterol 227.7mg		70 %
Sodium 1596.8mg		55 %
Potassium 2748.7mg		72 %
Total Carbohydrate 181.2g		53 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 169.4g
Protein 91.1g		130 %
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Calories per serving: 1401

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