Guerrilla Gourmet’s Grand Championship Paella

UOTR Editorial Team
Jun 1
3 min read

Updated: Jun 2

Chef with a beard holds a crown, standing beside a large steaming paella. The dish is colorful with peas and tomatoes. Shadow on wall.

At the Humphreys United Club's Cooking Sub Club, Chef James T. Canter from Guerrilla Gourmet taught participants the art of creating Guerrilla Gourmet’s Grand Championship Paella recipe, a dish that truly embodies the essence of vibrant Spanish cuisine. The class was a hands-on experience where attendees not only learned the intricate steps involved in crafting this flavorful paella but also got to savor the delicious results of their hard work.

As the savory aromas filled the air, participants enjoyed the immersive experience of cooking rabbit and escargot, perfectly searing ingredients in the paella pan, and achieving that signature crispy socarrat crust. Once cooked, everyone gathered to enjoy a tasty, communal dinner that showcased the richness of this beloved dish. Whether you’re an experienced chef or a novice cook, this recipe will leave everyone with new skills and a satisfied appetite. Not a fan of rabbit or escargot? You can easily substitute it for chicken! Check out your local markets for fresh snails and other ingredients to make this special dish.

Guerrilla Gourmet Grand Championship Paella Recipe

Bags of rice and cooking ingredients are on a table next to a large outdoor cooking pan. The setting suggests food preparation.

Serves 10 (approximately 10 oz per serving)

Total Time: About 2 hours

Ingredients

For the Herb and Garlic Marinade

2 tbsp fresh parsley, chopped

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped (I also use perilla leaf, basil, mint but these are optional)

4 cloves garlic, minced

1/4 cup olive oil

Salt and pepper, to taste

Chef smiling, grilling meat on a large round griddle. Wearing a white apron. Neutral wall background. Smoke rising, creating a cozy vibe.

For the Paella

2lbs cut up rabbit meat(on or off the bone, your option)

half pint of escargot snails

1/4 cup olive oil

8 oz Spanish chorizo, sliced

2 roasted red peppers, sliced

1 onion, finely chopped

6 cloves garlic, minced

1 large tomato, grated (or 1 cup tomato sofrito)

3 cups bomba rice

1 tbsp Spanish Paprika

1/4 tsp saffron threads, steeped in 1/4 cup warm stock

8 3/4 cups of flavorful stock

Chef cooking on a large outdoor pan, stirring steaming food. Wears an apron and gloves. Beige wall in the background. Evening setting.

Directions

Marinate the Rabbit: In a large bowl, combine the parsley, rosemary, thyme, minced garlic, olive oil, salt, and pepper. Add rabbit pieces, coating well with the marinade. Cover and let marinate for at least 4 hours in the refrigerator), to allow the flavors to penetrate the meat.
Marinate the Escargot: Repeat process of marinating for escargot.
Prepare the Paella Pan: Heat 1/4 cup of olive oil in a large paella pan over medium-high heat. Once hot, add the marinated rabbit pieces and sear them on all sides until golden brown. Remove the rabbit from the pan and set aside.
Cook the Chorizo and Aromatics: In the same pan, add the sliced chorizo and cook for 2-3 minutes until it releases its oils and becomes slightly crispy. Add the onion and cook until softened, about 3-4 minutes.
Add the Minced Garlic: Add and cook for another minute until fragrant.
Add the Peppers and Sofrito: Add the roasted red peppers and the grated tomato (or tomato sofrito) to the pan. Stir and cook for 3-5 minutes until the mixture becomes thick and well incorporated.
Add the Rice and Saffron: Stir in the bomba rice and mix well with the other ingredients, toasting it for 1-2 minutes. Add the saffron with its soaking water, ensuring it is evenly distributed throughout the rice. Sprinkle the Spanish paprika and season with salt and pepper.
Add the Stock and Rabbit: Pour in 8 cups of warm chicken or rabbit stock, carefully stirring to combine. Return the seared rabbit pieces to the pan, arranging them evenly throughout the paella. Do not stir the rice after this point to allow a crust (socarrat) to form on the bottom.
Simmer the Paella: Reduce the heat to medium-low and let the paella simmer gently for 20-25 minutes, uncovered, until most of the liquid is absorbed and the rice is tender. If needed, add more stock in small amounts to ensure the rice is fully cooked.
Add the Escargots and Peas: About 5 minutes before the paella is done, scatter the escargots and peas over the top. Cover the pan with foil and allow the paella to finish cooking, steaming the escargots and peas.
Create the Socarrat: For the last 1-2 minutes of cooking, increase the heat to medium-high to develop a crispy, golden crust on the bottom (socarrat). Be careful not to burn it, watch closely.
Rest and Garnish: Remove the paella from the heat and let it rest for 5 minutes, covered. Garnish with fresh lemon wedges and chopped parsley.
Serve and Enjoy: Spoon out portions of paella, making sure to scrape up the socarrat for each serving.