Explore the Flavorful World of Anne Burrell’s Paella
Discover the Magic of Spanish Cuisine
Dive into the vibrant and bold flavors of Spain with Anne Burrell’s Paella featuring rabbit, chorizo, and shrimp. Celebrated for its rich variety of ingredients, this dish elevates the classic paella to new heights. Perfect for those eager to impress family and friends, this recipe is sure to transport your taste buds right to the heart of Spain.
A Feast for the Senses
This paella isn’t just a meal; it’s an experience. Anne Burrell, known for her infectious energy and dedication to culinary excellence, beautifully showcases the importance of food in our lives. This season of Worst Cooks in America is dedicated to her passion, making her cooking style both educational and inspiring.
Ingredients
For this delightful dish, you’ll need:
Paella:
- 6 ounces Spanish cured chorizo, diced
- Extra-virgin olive oil
- 8 ounces cleaned calamari, cut into 1/4-inch rings
- 2 boneless rabbit legs, diced into 1-inch pieces
- 6 large whole shrimp
- 1 red bell pepper, finely diced
- 1/2 yellow onion, finely diced
- Kosher salt
- 4 cloves garlic, minced
- 1 small tomato, diced
- 1 teaspoon smoked paprika
- 2 cups chicken stock
- 1/4 teaspoon saffron threads
- 1/2 cup dry white wine
- 1 cup bomba rice
- 1/2 cup frozen peas, thawed
- 1/2 small bunch chives, thinly sliced
Aïoli:
- 1 large egg yolk
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 3/4 cup canola oil
- 2 cloves garlic, crushed
- 1/2 teaspoon Calabrian chile paste
Directions
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Prepare the Paella Base: Start by adding the diced chorizo and a splash of olive oil to a 13-inch paella pan over medium-low heat. Cook until the fat renders and the chorizo becomes golden brown, about 4-5 minutes. Remove the chorizo and set it aside.
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Sear the Seafood: Increase the heat to medium-high and add the calamari, cooking briefly before removing it. Add the rabbit pieces to the pan, cooking until browned but not completely cooked through.
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Create the Sofrito: In the same pan, add olive oil along with bell pepper, onion, and salt. Sauté until translucent. Add garlic, cooking carefully to avoid burning, followed by tomato and smoked paprika, allowing it to reduce until it reaches a paste-like consistency.
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Infuse the Stock: Meanwhile, bring chicken stock to a boil and steep saffron and reserved shrimp shells for about 20 minutes.
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Combine the Elements: Once the sofrito is ready, deglaze the pan with white wine. Stir in the reserved chorizo and rabbit. Mix in the bomba rice, then gradually pour the chicken stock around the edges of the pan, straining out the shrimp shells. Cook for 16-18 minutes on medium heat, stirring occasionally.
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Add the Finishing Touches: Nestle the shrimp into the rice, then sprinkle the peas on top. After cooking for an additional 5 minutes, arrange the calamari evenly over the surface. Cover the pan with aluminum foil and let it rest for 2-3 minutes.
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Whip Up the Aïoli: In a food processor, combine egg yolk, vinegar, and salt. Stream in canola oil while processing until emulsified. Add crushed garlic and chile paste, pulsing until combined. Adjust with water if the aïoli is too thick.
- Serve and Enjoy: Plate your beautiful paella, garnishing it with fresh chives, and serve it with the Calabrian chile aïoli for an extra kick.
Savor the Journey
Cooking may sometimes feel daunting, but with Anne Burrell’s guiding hand, you’ll find joy in every step of creating this beloved dish. Whether you’re a seasoned chef or a novice in the kitchen, mastering this paella will elevate your culinary skills while also creating cherished memories around the dinner table. Enjoy each bite—it’s not just food; it’s a celebration!
Watch the video by Food Network
Video “Anne Burrell's Paella with Rabbit, Chorizo and Shrimp | Worst Cooks in America | Food Network” was uploaded on 08/14/2025 to Youtube Channel Food Network