Paella with pork confit, shellfish, chorizo, and mint-scented rabbit meatballs from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking (page 104) by Ben Ford and Carolynn Carreño

  • caperberries
  • carrots
  • Show all ingredients...

  • EYB Comments

    Requires 3.5 hours to prepare. Can substitute chicken pieces for rabbit legs and rack, paella rice for bomba rice, cooked white beans for cooked broad beans, scallions for green garlic leaves, Espelette pepper or smoked hot paprika for Marash pepper, mayonnaise for aioli, country ham or prosciutto for jamón serrano, and chicken stock for the book's "Fortified stock" specified in this recipe.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 3.5 hours to prepare. Can substitute chicken pieces for rabbit legs and rack, paella rice for bomba rice, cooked white beans for cooked broad beans, scallions for green garlic leaves, Espelette pepper or smoked hot paprika for Marash pepper, mayonnaise for aioli, country ham or prosciutto for jamón serrano, and chicken stock for the book's "Fortified stock" specified in this recipe.

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