Rabbit & chorizo paella

1 kg	Paella rice
2	Large onions (fine dice)
4 cloves	Garlic (crushed)
2 pkts	Baby chorizo (sliced)
1 kg	Button mushrooms (quartered)
2	Bay leaves
1 bt	Valdispino sherry
2 pinches	Saffron threads
10	Rabbit legs (braised)
200 ml	Olive oil
2lt	Rabbit/chicken stock
To garnish	Peas, broad beans, asparagus, clams, garlic leaves.

Method

1.      In a heavy-bottomed pan warm the olive oil & sweat down the onions until tender.

2.      Add the crushed garlic & cook for a few minutes before adding the saffron.

3.      Mix well then add the chorizo & mushrooms, turn up the heat to cook out & remove any moisture.

4.      Add the rice & stir to coat the rice.

5.      Pour in the sherry & cook out on a slightly lower heat for a couple of minutes.

6.      Pour in the hot stock & cook until al dente, stirring regularly making sure that the rice doesn’t catch.

7.      Remove from the heat & cool quickly on gastro trays.

8.      When ready reheat warm up some stock & heat through the rabbit leg.

9.      In a separate pan heat some more stock to moisten the paella & stir while heating through with a dash of olive add the clams & any vegetables you have chosen.

10.    When the clams have opened check the seasoning & serve with shredded garlic leaves.