Sundried Tomatoes Paella with Rabbit and Mushrooms
The exciting mix of ingredients enhanced with the gentle touch of Persian saffron makes this paella an unforgettable experience.
¼ rabbit, deboned, cut to small pieces
½ sweet onion, minced
4 shishito peppers, pan–roasted
3 gloves vermouth garlic
1 cup white wine
3 tablespoons dry sherry
¼ cup dried tomatoes, cut to stripes
1 spicy chorizo, cut to rounds
1 sweet chorizo, cut to rounds
1 red bell pepper, julienned
Find the full recipe at the January Issue of MAZA Cooking Journals available at the iTunes Store.
